Sautéed Chicken and Black Bean Rice Bowl with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A high-protein, fiber-rich rice bowl featuring tender sautéed chicken breast, black beans, and creamy avocado over fluffy brown rice. This Mexican-inspired healthy bowl recipe (high protein), ready in about 22 minutes, pairs boneless skinless chicken breast, cooked brown rice, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 8 oz boneless skinless chicken breast into thin strips. In a bowl, toss with 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, salt, and black pepper to taste.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken strips and sauté for 5-6 minutes, stirring occasionally, until golden and cooked through.
  3. Step 3: Stir in 1/2 cup drained and rinsed canned black beans and cook together for 2 minutes until warmed through.
  4. Step 4: Warm 1 cup cooked brown rice in the microwave or a saucepan until hot, about 1-2 minutes.
  5. Step 5: To assemble, place the warm brown rice in a bowl. Top with the sautéed chicken and black bean mixture, then add 1/2 sliced ripe avocado on the side.
  6. Step 6: Drizzle 1 tbsp lime juice over the bowl and sprinkle 2 tbsp chopped fresh cilantro for a bright finish.

Frequently asked questions

How long does Sautéed Chicken and Black Bean Rice Bowl with Avocado take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken and Black Bean Rice Bowl with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked brown rice from drying out.

Can I substitute ingredients in Sautéed Chicken and Black Bean Rice Bowl with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken and Black Bean Rice Bowl with Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Chicken and Black Bean Rice Bowl with Avocado high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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