Mexican Chicken & Black Bean Bowl
High-protein bowl with spiced chicken, black beans, corn, and Greek yoghurt over rice. Fresh, filling, and perfect for meal prep.
Method
- 1.
Cook rice according to packet instructions. For brown rice, simmer in plenty of water for 20–25 minutes until tender, then drain.
Cook extra rice for tomorrow — it reheats beautifully.
- 2.
While rice cooks, combine cumin, smoked paprika, oregano, chilli powder (if using), 1 tsp salt, and a generous grind of pepper. Toss chicken pieces in the spice mix to coat evenly.
- 3.
Heat olive oil in a large frying pan over medium-high heat. Cook chicken for 6–8 minutes, turning occasionally, until golden and cooked through. Remove and set aside.
- 4.
In the same pan, add capsicum and onion. Sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- 5.
Return chicken to the pan along with black beans and corn. Stir to combine and warm through for 2–3 minutes. Taste and adjust seasoning.
- 6.
Divide rice between bowls. Top with the chicken and bean mixture. Add sliced avocado, a generous dollop of Greek yoghurt, fresh coriander, and a squeeze of lime.
For crunch, sprinkle with toasted pepitas or corn chips just before serving.
Estimated Nutrition (per serve)
Score Breakdown 85/100
Macro Split
Health Insight
This is a nutritionally strong recipe — high protein density and a good macro balance make it a solid choice for overall health.
- Good fibre content (15g per serve) supports gut health and steady blood sugar.
- Well-portioned calorie count (680 per serve) — right in the sweet spot for a main meal.
- Healthy fat level (25% of calories) provides sustained energy without excess.
Great protein ratio at 33% of calories — ideal for muscle maintenance and satiety.
Store components separately for up to 4 days. Reheat chicken and rice; add fresh avocado and yoghurt just before eating. For extra heat, add fresh jalapeño or chipotle in adobo.
From Lazy Steven