Lime Spicy Chicken and Black Bean Bowl

Name: Lime Spicy Chicken and Black Bean Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 boneless chicken breasts (cut into thin strips); 1/4 teaspoon ground cumin; 1/4 teaspoon ground red pepper (cayenne); 1/4 teaspoon salt; 1/2 teaspoon granulated garlic; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon ground pepper; 1 tablespoon olive oil; 1 can (15 ounces) black beans; 2 corn tortillas (cut into small strips); 1/4 cup canola oil (for frying the corn tortilla strips; amount of oil may vary depending on the size of the skillet.); 1/2 cup shredded cheddar cheese; 1 medium-size tomato (chopped ); 1 lime (cut into quarters); 4 tablespoons sour cream; 1 tablespoon chopped chives or green onions (green tops only); 1 lime (cut into quarters)

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by Nancy

6 Comments

A quick and easy one-bowl meal that’s delicious any day of the week.

Quick and easy recipes are the best because they take some of the stress out of having to figure out what to make for dinner.

This spicy chicken and black bean bowl is one of those recipes.

It’s one of my go-to recipes because it’s hearty and delicious for any day of the week.

About the Ingredients

The toppings include crispy corn tortilla strips, cheddar cheese, tomatoes, lime juice, sour cream and green onion.

The ingredients also include boneless skinless chicken breasts and canned black beans.

Let’s check out the ingredients:

Spicy Chicken – boneless skinless chicken breast, ground cumin, ground red pepper (cayenne), salt, granulated garlic, paprika, chili powder, ground pepper and olive oil

Beans and Toppings – can of black beans, corn tortillas, canola oil, shredded cheddar cheese, tomato, lime, sour cream, chopped chives or green onion (just the green tops)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Spicy Chicken:

Cut the chicken into thin strips.

To a medium size bowl, add the chicken…

…cumin, cayenne pepper, salt, granulated garlic, paprika, chili powder and pepper.

Mix together to coat the chicken with the spices.

To a large skillet, add olive oil.

Add the chicken to the pan and stir.

Let cook while stirring occasionally.

Cook until the chicken is lightly browned and completely cooked through (7 to 10 minutes).

For the Black Beans and Toppings:

For the Crispy Tortilla Strips – cut the corn tortillas in half…

…then cut the halves in half…

…and cut the quarters into strips.

Heat a small skillet on medium heat and add canola oil.

To the pan, add one tortilla strip.

When it starts to sizzle,

…add the remaining tortilla strips to the pan.

Keep a close eye on the tortillas because they will cook fast.

Cook until they turn a golden color (about 2 minutes).

Transfer the tortilla strips onto a paper towel lined plate to absorb any excess oil.

Set aside.

For the Black Beans – The black beans can either be warmed in a small sauce pan on the stove top or warmed up in the microwave.

For Serving:

Using a slotted spoon, add warm black beans to 2 shallow serving bowls.

Use a slotted spoon to limit the amount of liquid from the beans that goes into the serving bowls.

Lay pieces of the warm chicken over the black beans and…

…top with shredded cheddar cheese,

…lime juice…

…and chopped tomatoes.

For Garnish:

Garnish each serving with a dollop of sour cream, crispy tortilla strips, chives or chopped green onion (green tops only), and 2 lime quarters.

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