Zesty Southwestern Chicken Bowl
This delicious and nutritious bowl combines tender chicken breast with vibrant kale, spinach, black beans, and fluffy cauliflower rice. The egg whites add a protein boost while the avocado oil brings a subtle richness. Topped with a zesty southwestern dressing, this dish is a flavorful and satisfying meal.
ingredients
- 2 chicken breasts (6 oz each)
- 2 cups kale, chopped
- 1 cup spinach leaves
- 1 cup black beans, rinsed and drained
- 4 egg whites
- 2 tablespoons avocado oil
- 2 cups cauliflower rice
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Juice of 1 lime
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a small bowl, combine paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
- 3.
Heat 1 tablespoon of avocado oil in a skillet over medium heat. Cook the chicken for 5-6 minutes on each side or until cooked through. Remove from the skillet and let it rest for a few minutes before slicing it into strips.
- 4.
In the same skillet, add another tablespoon of avocado oil and sauté the kale and spinach until wilted.
- 5.
Meanwhile, in a separate non-stick skillet, cook the egg whites until set, then chop into small pieces.
- 6.
In a large bowl, mix cauliflower rice with black beans and squeeze the lime juice over it. Season with salt and pepper to taste.
- 7.
Divide the cauliflower rice and black bean mixture into two bowls. Top with sliced chicken, sautéed greens, and scrambled egg whites.
- 8.
Drizzle with the remaining avocado oil and serve the zesty southwestern dressing on the side.
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