Description
This Shredded Chicken & Rice Bowl is a delicious and wholesome meal that’s easy to prepare. Loaded with flavorful ingredients like shredded chicken, rice, beans, and veggies, it’s a satisfying dish perfect for a quick lunch or dinner.
Ingredients
Scale
For the Bowl:
- 2 cups cooked shredded chicken
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 cup diced red onion
- 1 avocado, sliced
- 1/2 cup shredded cheddar or Monterey Jack cheese
For the Seasoning:
- 1/4 cup sour cream
- 1/4 cup salsa or pico de gallo
- 2 tbsp chopped fresh cilantro
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lime wedges for serving
Instructions
- Heat olive oil: In a skillet over medium heat, sauté bell pepper and onion until softened.
- Add corn and beans: Stir in corn and black beans, season with chili powder, cumin, garlic powder, salt, and pepper. Cook until heated through.
- Assemble bowls: Divide rice into serving dishes. Top with shredded chicken, bean and veggie mixture, avocado slices, cheese, sour cream, and salsa. Garnish with cilantro and serve with lime wedges.
Notes
- For extra flavor, use cilantro-lime rice as the base.
- This recipe is great for meal prep—store ingredients separately and assemble when ready to eat.
- You can substitute quinoa or cauliflower rice for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg
