Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 package (1 ounce) taco seasoning
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 cup cooked brown rice
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheddar cheese (optional)
- 2 tablespoons sour cream or Greek yogurt (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and taco seasoning. Cook, stirring occasionally, until chicken is cooked through, about 5-7 minutes.
- In a large bowl, combine black beans, corn, cooked brown rice, salsa, and cilantro.
- Divide the rice mixture among four bowls. Top with cooked chicken.
- If desired, sprinkle with shredded cheddar cheese and a dollop of sour cream or Greek yogurt.
- Serve warm or store in airtight containers for meal prep.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the taco seasoning.
- You can substitute quinoa or cauliflower rice for brown rice.
- Add sliced avocado or a squeeze of lime juice for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg