Rustic Chicken Bowl with Beans and Greens
This hearty recipe combines tender chicken leg quarters, vibrant bell pepper, robust black beans, and earthy romaine for a well-rounded meal. Perfectly seasoned and roasted, each bite offers a burst of flavor, while the fresh ingredients deliver a satisfying crunch. Ideal for family dinners or meal prep, this bowl is a wholesome option that nourishes both the body and soul.
ingredients
- 4 chicken leg quarters
- 1 head of romaine lettuce, chopped
- 1 large bell pepper, sliced (any color)
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 lime, juiced
- Fresh cilantro, for garnish (optional)
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- 3.
Rub the spice mixture over the chicken leg quarters, ensuring they are well coated.
- 4.
Place the seasoned chicken on a baking sheet and roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
- 5.
While the chicken is roasting, heat a skillet over medium heat.
- 6.
Add sliced bell peppers and sauté for about 5-7 minutes until tender.
- 7.
In a separate pot, heat the black beans over medium heat until warmed through, about 5 minutes.
- 8.
Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- 9.
To serve, layer chopped romaine in bowls, top with sautéed bell peppers, warmed black beans, and chicken leg quarters.
- 10.
Drizzle lime juice over the top and garnish with fresh cilantro, if desired.
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