Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lime juice
  • 2 (15-ounce) cans black beans, rinsed and drained (approx. 850g total)
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 clove garlic, minced
  • ½ tsp cumin
  • ¼ tsp chili powder
  • Salt and pepper to taste
  • 1 cup (180g) long-grain rice (brown or white)
  • 2 cups (480ml) water or chicken broth
  • Optional: 1 tbsp chopped cilantro
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 avocado, diced
  • ½ cup corn kernels (fresh, frozen, or canned, drained) (approx. 75g)
  • Optional toppings: salsa, Greek yogurt or sour cream, shredded cheddar cheese, chopped cilantro, pickled onions

Instructions:

  1. Combine chicken pieces with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Marinate for at least 15 minutes (or up to overnight in the fridge).
  2. Rinse rice. Combine rice and water/broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes (or according to package directions) until all liquid is absorbed. Fluff with a fork and stir in cilantro (if using).
  3. Heat olive oil in a skillet. Sauté onion until softened. Add garlic and cook until fragrant. Add black beans, cumin, chili powder, salt, and pepper. Cook until heated through, stirring occasionally.
  4. Heat a skillet or grill pan over medium-high heat. Cook marinated chicken until fully cooked and lightly browned on all sides (internal temperature reaches 165°F or 74°C).
  5. Divide rice, black beans, grilled chicken, bell peppers, avocado, and corn evenly among the four containers. Top with desired toppings (salsa, yogurt, cheese, etc.).
  6. Let the bowls cool completely before sealing and storing in the refrigerator for up to 4 days.