Protein, rice, beans, salad of choice, 1 sauce

In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, season the chicken breast with garlic powder, salt, and black pepper. Place the chicken in the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.

Cook the Chicken

In a saucepan, combine 1 cup of white rice and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.

Cook the Rice

In a small saucepan, add 1 cup of canned black beans, drained and rinsed. Stir in cumin and chili powder. Heat over medium heat until warmed through, about 5-7 minutes. Stir occasionally.

Heat the Beans

In a bowl, combine 2 cups of chopped lettuce, diced tomato, and sliced cucumber. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Season with salt and black pepper to taste. Toss to combine.

Prepare the Salad

In a large bowl or plate, layer the cooked rice, followed by the sliced chicken, heated black beans, and fresh salad. Drizzle with Sriracha sauce to taste. Serve immediately.

rice bowl

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!