This high-protein chicken and black bean bowl combines smoky cumin-spiced chicken, rice, beans, fresh vegetables, and a creamy lime-yogurt sauce. It is filling, colorful, and practical for a quick weeknight meal.
Estimated nutrition
Per serving (recipe serves 2)
- Calories
- 690 kcal
- Protein
- 85 g
- Carbs
- 65 g
- Fat
- 14 g
- Fiber
- 10 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Chicken
- 450 g boneless, skinless chicken breast, diced
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp black pepper
Bowls
- 240 g drained and rinsed black beans
- 250 g cooked rice
- 150 g plain 0% Greek yogurt
- 2 tbsp fresh lime juice
- 100 g red onion, thinly sliced
- 150 g cherry tomatoes, halved
- 20 g fresh cilantro, chopped, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Ground Cumin — Essential earthy warmth.
- Mexican Oregano — Adds herbal complexity.
Instructions
- 1
Toss the chicken with the salt, smoked paprika, cumin, garlic powder, and black pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and the thickest pieces reach 165°F / 74°C.
- 3
Transfer the chicken to a plate. Add the drained black beans to the skillet and cook over medium heat for 1–2 minutes, stirring, until hot.
- 4
Stir the Greek yogurt and lime juice together until smooth.
- 5
Divide the rice between two bowls. Top evenly with the chicken, black beans, red onion, and tomatoes.
- 6
Spoon over the lime-yogurt sauce. Add cilantro only if using and serve immediately.
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