Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- Salt and pepper, to taste
- 1.5 cups fresh pineapple, diced
- 0.5 pieces red bell pepper, finely diced
- 0.25 pieces red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional)
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- 2 cups cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- 1 pieces avocado, sliced or diced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the chicken: In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken and coat well; let marinate for at least 15 minutes.
- Prepare the salsa: In another bowl, combine diced pineapple, red bell pepper, red onion, jalapeño (optional), cilantro, lime juice, and salt; set aside.
- Cook the chicken: Heat a grill pan over medium-high heat. Cook marinated chicken for 6-8 minutes on each side until fully cooked.
- Assemble bowls: Start with a base of cooked rice in each bowl. Top with black beans and sliced avocado. Slice cooked chicken and arrange on top. Spoon pineapple salsa over everything and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 80mg