Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 packet (1 oz) taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 cup cooked rice
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- Salsa, to taste
- Sour cream or Greek yogurt, to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Stir in taco seasoning and cook for another minute, until fragrant.
- Step 2: Add the black beans, corn, red bell pepper, and red onion to the skillet. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Step 3: While the chicken and vegetables are cooking, prepare your rice according to package directions.
- Step 4: To assemble the bowls, spoon cooked rice into bowls. Top with the chicken and vegetable mixture.
- Step 5: Add diced avocado, shredded cheddar cheese, salsa, and a dollop of sour cream or Greek yogurt.
- Step 6: Serve immediately and enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the bowl in the microwave or oven, being careful not to overcook the avocado.
- Elevate your bowl with a squeeze of lime juice for extra zing and a sprinkle of cilantro for freshness.
- To prevent the chicken from drying out, ensure it's cooked through but still juicy; reduce heat if necessary during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American