Quick Chicken Quesadilla Bowls
Savor robust boneless chicken breasts, cooked white rice, and black beans in this mexican lunch that brings comfort and satisfaction. The mexican approach to boneless chicken breasts, cooked white rice, and black beans brings out flavors you'll crave again. Try it once and you'll understand why it's so beloved.
Time Breakdown
Ingredients (4 servings)
- 1 poundboneless chicken breastsdiced
- 2 cupscooked white ricewarmed
- 1 can (15 oz)black beansdrained and rinsed
- 1 cupMexican cheese blendshredded
- 1 mediumbell pepperdiced
- 1/2 mediumyellow oniondiced
- 1 cupcorn kernelsfrozen or canned, drained
- 1 largeavocadodiced
- 1 cupcherry tomatoeshalved
- 1/2 cupsour cream
- 1/2 cupsalsamild or medium
- 1 largelimecut into wedges
- 1/4 cupcilantrochopped
- 2 tablespoonsolive oil
- 1 teaspooncumin
- 1 teaspoonchili powder
- 1/2 teaspoongarlic powder
- 3/4 teaspoonsalt
- 1/4 teaspoonblack pepper
Instructions
- 1
Season diced chicken with cumin, chili powder, garlic powder, salt, and pepper.
2min - 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook seasoned chicken for 6-8 minutes until cooked through and golden.
8min - 3
Remove chicken to a plate. Add remaining oil to the same skillet.
1min - 4
Add diced onion and bell pepper to the skillet. Cook for 3-4 minutes until softened.
4min - 5
Add corn kernels and black beans to the skillet. Cook for 2 minutes until heated through.
2min - 6
Return chicken to the skillet and toss everything together. Remove from heat.
1min - 7
Divide warm rice among 4 bowls. Top with the chicken and vegetable mixture.
2min - 8
Add shredded cheese while mixture is still hot so it melts slightly.
1min - 9
Top each bowl with diced avocado, cherry tomatoes, a dollop of sour cream, and salsa.
3min - 10
Garnish with cilantro and serve with lime wedges for squeezing.
1min
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