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Tex-Mex in a bowl. Chicken, black beans, and rice with whatever toppings you want — this high protein dinner is budget-friendly and endlessly customizable.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breast and sprinkle with half the chili powder, cumin, salt, and black pepper. Cook for 6–7 minutes per side, until golden and fully cooked through. Rest and slice.
In the same skillet, add remaining olive oil. Sauté diced red bell pepper and corn for 3–4 minutes, stirring occasionally, until just tender.
Add black beans to the pan and cook for 2 minutes, gently mixing to warm through. Adjust seasoning if needed and squeeze half the lime juice over the mixture.
To assemble, divide cooked rice among four bowls. Layer sliced chicken, sautéed vegetables, and black beans evenly over each serving.
Top each bowl with sliced avocado, green onion, and a drizzle of remaining lime juice. Serve immediately and customize with any additional toppings as desired.
