Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- Juice of 2 fresh limes
- 1/4 cup chopped fresh cilantro
- 1 medium red onion, thinly sliced
- 2 bell peppers (any color), chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
Instructions
- Prepare your ingredients: Rinse and chop the veggies.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook for 6-7 minutes per side until golden brown and cooked through (165°F). Let rest before slicing.
- Mix the sauce: Whisk together lime juice, cilantro, and salt in a small bowl.
- Assemble the bowls: Layer black beans at the bottom, followed by chicken slices and veggies (bell peppers, onion, tomatoes, avocado).
- Drizzle with sauce: Generously pour lime-cilantro sauce over the bowls.
- Garnish & serve: Add extra cilantro or lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Swap chicken for turkey or beef for variety. Use leftover veggies to minimize waste. For vegetarian options, replace meat with grilled tofu or tempeh.