⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1.5 pounds Boneless, Skinless Chicken Breasts
• 1 tablespoon Olive Oil
• 1 lime Lime Juice
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/4 teaspoon Smoked Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 15 ounces Black Beans (canned)
• 1/2 cup Red Onion
• 1/2 cup Cilantro
• 2 Avocado
• 1 cup Quinoa or Rice
• 1/2 - 1 pepper (adjust to taste) Chipotle Peppers in Adobo Sauce

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for perfectly cooked chicken!
2. In a large bowl, whisk together 1 tablespoon of olive oil, the juice of 1 lime, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of smoked paprika, and a pinch of salt and pepper. This mixture will form the basis of our flavor-packed marinade. Remember, flavor is key!
3. Add 1.5 pounds of boneless, skinless chicken breasts to the bowl. Gently toss to coat each piece of chicken thoroughly in the marinade. Make sure every piece is coated well! This is important for even cooking and that lovely flavor we're after.
4. Let the chicken marinate for at least 30 minutes, or even better, up to 2 hours in the fridge. The longer it marinates, the tastier it will become! Patience is a virtue, my friend.
5. While the chicken is marinating, prepare the black beans. Drain and rinse one 15-ounce can of black beans. Then spread those beans on a baking sheet along with the chicken. We're going to bake them simultaneously. Multitasking, people!
6. Place the marinated chicken and the black beans on a baking sheet. Roast for 20-25 minutes, or until the chicken is cooked through and the beans are slightly tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Safety first!
7. Meanwhile, prepare your toppings. Chop 1/2 cup of red onion, 1/2 cup of cilantro, and a few avocados. I like using about 2 avocados, but again, it's all about your preferences here.
8. Once the chicken and beans are cooked, let them cool slightly. Then, shred the chicken using two forks. It’s way easier than you think, trust me.
9. To assemble your bowls, start with a base of cooked quinoa or rice. I use about 1 cup per bowl. Top with the shredded chipotle lime chicken, the black beans, your chopped red onion, and cilantro. Finish with some creamy avocado slices and a squeeze of fresh lime juice. Now it’s really time to eat!
10. Garnish with extra lime wedges and a sprinkle of chili powder if you’re feeling adventurous. Enjoy your delicious, healthy, and satisfying Chipotle Lime Chicken & Black Bean Protein Bowl! Don't forget to snap a picture and share it on your favorite social media channel!

📝 Notes

• Always ensure your chicken is cooked to a safe internal temperature of 165°F (74°C).
• Feel free to experiment with different spices and toppings to create your own unique flavor combination.
• This recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For extra flavor, marinate the chicken for longer!