There's NO REASON to be Eating Plain Chicken & Rice for Weight Loss!

Ingredients

• 1.5 pounds Chicken Breast (Boneless, skinless, cut into 1‑inch cubes)
• 2 tablespoons Lime Juice (Freshly squeezed)
• 1 teaspoon Dried Oregano (Mexican oregano if available)
• 1 teaspoon Garlic Powder (Or 2 cloves fresh garlic, minced)
• 1 teaspoon Paprika (Smoked paprika adds depth)
• 1 teaspoon Ground Cumin (Toasted lightly for aroma)
• 1 teaspoon Chili Powder (Adjust to desired heat)
• 1 teaspoon Salt (Kosher or sea salt, to taste)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 2 tablespoons Olive Oil (For sautéing)
• 1 medium Onion (Diced)
• 1 large Bell Pepper (Diced; any color)
• 1 cup Black Beans (Canned, drained and rinsed)
• 1 cup Long Grain White Rice (Rinsed until water runs clear)
• 1 cup Diced Tomatoes (Canned, undrained)
• 1.5 cup Water (For simmering rice)
• 0.25 cup Fresh Cilantro (Chopped)

Instructions

1. Season the Chicken

   Place cubed chicken in a bowl, add oregano, garlic powder, paprika, cumin, chili powder, salt, pepper and lime juice. Toss until evenly coated.

   Time: PT10M

2. Sauté the Chicken

   Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until golden brown, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

3. Set Chicken Aside

   Transfer the browned chicken to a plate and set aside while you cook the vegetables.

   Time: PT1M

4. Sauté Onions and Bell Pepper

   In the same skillet, add the diced onion and bell pepper. Cook, stirring, for about 2 minutes until they begin to soften.

   Time: PT2M

   Temperature: Medium heat

5. Toast Beans and Rice

   Add the rinsed black beans, rice and a pinch of the seasoning blend. Stir and let toast for 2 minutes, allowing the rice to absorb the oil and spices.

   Time: PT2M

   Temperature: Medium heat

6. Add Tomatoes and Water

   Pour in the diced tomatoes with their juices and the water. Bring the mixture to a gentle bubble, scraping the bottom of the pan.

   Time: PT3M

   Temperature: Medium heat

7. Simmer Covered

   Reduce the heat to low, cover the skillet with a tight‑fitting lid and let simmer for 12 minutes, or until the rice is tender and liquid is absorbed.

   Time: PT12M

   Temperature: Low simmer

8. Re‑incorporate Chicken and Finish

   Uncover, return the chicken to the pan, add chopped cilantro and stir gently for 2 minutes until the chicken is heated through.

   Time: PT2M

   Temperature: Medium heat

9. Portion and Serve

   Fluff the rice with a fork, divide the mixture into four equal portions and serve hot.

   Time: PT2M

Nutrition Facts

Calories

580

Protein

58g

Carbohydrates

50g

Fat

12g

Fiber

3g