Lime Spicy Chicken and Black Bean Bowl

by Nancy

A quick and easy one-bowl lime spicy chicken 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 a light but hearty meal.

About this Recipe

In this recipe there’s a layer of black beans, seasoned chicken and toppings.

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

But feel free to change up the toppings.

Let’s check out the ingredients.

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

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

HOW TO MAKE THIS RECIPE

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

Preparation – Toppings

Tomato:

Chop the tomato and set aside.

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.

Add one tortilla strip to the pan and when it starts to sizzle, add the remaining tortilla strips.

Carefully stir the strips around just a little bit so they don’t bunch up.

Keep a close eye on the tortilla strips because they’ll cook fast.

Cook until the tortilla strips turn a golden color (about 2 minutes).

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

Set aside.

Shredded Cheese:

Shred the cheese and set aside.

Lime:

Cut the limes into quarters and set aside.

Black Beans

Add the beans to a small sauce pan and warm them on low heat on the stove top.

Or warm them in the microwave.

Spicy Chicken

While the beans are warming, prepare and cook the chicken.

Cut the chicken into thin strips.

Add the chicken to a medium-size bowl.

Seasonings:

To the bowl add cayenne pepper, cumin, granulated garlic, chili powder…

…paprika, salt and pepper.

With cooking tongs, mix together to coat the chicken with the spices.

Cook:

Heat a medium-size skillet on medium heat and add olive oil.

Add the cut, seasoned chicken to the pan and stir.

Let cook while stirring occasionally.

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

Assemble the Dish

Using a slotted spoon, add the 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 warm chicken over the warm black beans and…

…top with shredded cheddar cheese and…

…lime juice (from 1 lime).

Toppings

Top each serving with chopped tomatoes, a dollop of sour cream, crispy tortilla strips, and chives or chopped green onion tops.

Garnish and Serve

Garnish with the remaining cut quarters of lime and serve warm.

Thank you so much for stopping by CCC!

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Lime Spicy Chicken and Black Bean Bowl

A quick and easy one-bowl meal with layers of beans, chicken and toppings.

5 from 2 votes

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Yield: 2 Servings

Prep: 15

Cook: 20

Total: 35

Ingredients

Spicy Chicken:

2 boneless chicken breasts cut into thin strips
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne pepper)
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon olive oil

Black Beans:

1 can (15 ounces) black beans

Toppings:

2 corn tortillas cut into small strips
1/4 cup canola oil amount of oil may vary depending on the skillet size
1/2 cup shredded sharp cheddar cheese
1 medium-size tomato chopped
1 lime cut into quarters
4 tablespoons sour cream

Garnish:

1 tablespoon chopped chives or green onions (green tops only)
1 lime cut into quarters

Instructions

Preparation – Crispy Tortilla Chips:

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.
Carefully stir the strips around just a little bit so they don't bunch up.
Keep a close eye on the tortilla strips because they'll 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.

Black Beans:

Add the black beans to a small sauce pan and warm them on low heat on the stove top. Or warm the beans in the microwave.
While the beans are warming, make the chicken.

Spicy Chicken:

Season – To a medium size bowl, add the cut chicken, cumin, cayenne pepper, granulated garlic, paprika, chili powder, salt and pepper.
Using kitchen tongs, mix together until the chicken is coated with the spices.
Cook – To a large skillet, add olive oil. Add the chicken to the pan and stir.
Let cook while stirring occasionally until the chicken is lightly browned and cooked through (7 to 10 minutes).

Assemble the Dish:

Using a slotted spoon, add the warm black beans to 2 shallow serving bowls.
Use a slotted spoon to limit the amount of liquid from the black beans that goes into the serving bowls.
Lay pieces of the warm cooked chicken over the warm black beans and top with shredded cheddar cheese.