Chicken and Rice with Black Bean Salsa

Elevate your dinner game with this vibrant and flavorful Chicken and Rice with Black Bean Salsa recipe! Perfectly seasoned, pan-seared chicken breasts are served atop fluffy, toasted long-grain rice cooked in savory chicken broth. Topping it all off is a zesty homemade black bean salsa bursting with fresh ingredients like diced tomatoes, red onion, cilantro, and tangy lime juice, with a touch of smoky cumin and chili powder for a bold kick. Ready in just 45 minutes, this Tex-Mex-inspired dish is a wholesome, one-skillet wonder that’s as easy to make as it is packed with protein and nutrients. Ideal for a weeknight meal or casual entertaining, this recipe will delight your taste buds with vibrant colors, warm spices, and fresh flavors. Garnish with extra lime wedges or cilantro for a stunning plate that’s sure to impress!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 cup Long-grain white rice
• 2 cups Chicken broth
• 1 can Canned black beans
• 2 medium Fresh tomatoes
• 1 small Red onion
• 0.25 cup Fresh cilantro
• 1 large Lime
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Chili powder

Directions

Step 1

Season the chicken breasts with salt, black pepper, and garlic powder on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side or until fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside to rest.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the rice and toast it for 1-2 minutes, stirring frequently.

Step 4

Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover the skillet and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Step 5

While the rice cooks, prepare the black bean salsa. Rinse and drain the canned black beans. Dice the tomatoes and red onion. Finely chop the fresh cilantro.

Step 6

In a medium bowl, combine the black beans, diced tomatoes, diced red onion, and chopped cilantro. Add the juice of the lime, ground cumin, chili powder, and a pinch of salt. Mix well and set aside.

Step 7

Slice the rested chicken breasts into strips.

Step 8

To serve, place a portion of rice on each plate, top with sliced chicken, and spoon over a generous amount of black bean salsa. Garnish with additional cilantro or lime wedges, if desired.

Nutrition Facts

Serving size	(2280.3g)

Amount per serving	% Daily Value*
Calories	2381.4

Total Fat 56.2g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 3.5g
Cholesterol 572.0mg	0%
Sodium 5504.0mg	0%
Total Carbohydrate 193.2g	0%
Dietary Fiber 52.0g	0%
Total Sugars 15.1g
Protein 267.9g	0%

Vitamin D 0IU	0%
Calcium 436.6mg	0%
Iron 23.2mg	0%
Potassium 3297.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.5%

Protein: 45.6%

Carbs: 32.9%