Chicken taco bowl with beans and rice
Mexican Other Easy
Rice, cumin-paprika chicken, red beans and avocado. Taco-bowl style : Mexican spice, avocado creaminess, solid satiety. About 30 minutes.
Dietary summary — not suitable for vegetarian, vegan · 4 unverified point(s)
- Not suitable forVegetarian, Vegan
- Not verifiedGluten, Lactose, Alcohol, Pork
10 min
Preparation
20 min
Cooking
Ingredients
Chicken (breast)
Meat
500 g
Cumin
1 tsp
Paprika
1 tsp
Rice
250 g
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Avocado
2 piece(s)
Red kidney beans
300 g
Preparation steps
1
Cook the rice in salted water according to the package. Drain and keep warm.
2
Dice the chicken. Drain the red beans. Slice or dice the avocado.
3
Heat oil in a skillet. Season the chicken with paprika, cumin and salt, then sear 8 minutes until cooked and golden.
4
In a small pan, warm the beans 3 minutes with a drizzle of oil and a pinch of salt.
5
Build the bowls with rice, chicken, beans and avocado. Serve at once.
Per serving
688 kcal
Calories
50 g
Protein
63 g
Carbs
24 g
Fat