Lime Spicy Chicken and Black Bean Bowl

This lime spicy chicken and black bean bowl can be served with a variety of toppings and is simple to make.

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.

Here are more recipes made with chicken you may like “Chicken, Pasta and Broccoli with Cheese Sauce“, “Fresh Spring Rolls with Vegetables and Chicken“, and “Simple Chicken Nuggets“.

And here are more easy recipes made with canned black beans you may like “Easy Chicken with Black Beans“, “Barbecue Turkey Flat Bread Pizza“, and “Chipotle Lime Potato Salad with Black Beans“.

About Serving

This recipe can be served with a side salad, or tortilla chips and guacamole.

Or just as a one-dish meal.

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.

Then enjoy.

Thank you so much for stopping by CCC!

More Recipes with Chicken You May Like:

Easy Barbecue Chicken with Rice

Nut-Crusted Coconut Chicken with Peanut Sauce

Fried Chicken and Bacon Gravy Sliders

Sweet and Spicy Chicken with Rice

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This recipe was originally posted on June 15, 2011.