Shredded Chicken and Rice Breakfast Bowl
This protein heavy breakfast bowl is a great way to use up leftover chicken, plus the rice is a perfect vehicle to soak up the runny egg yolk.
Servings 4
Calories 463kcal
Ingredients
- 2 cups long-grain white rice
- 1 lime
- ¼ cup chopped cilantro
- 1 pound boneless skinless chicken breasts, (or 2 medium chicken breasts)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 4 eggs
- Vegetable cooking spray, as needed
- 1 cup salsa
- 2 medium Roma tomatoes, seeded and diced
- 1 medium avocado, sliced
Instructions
- Bring the rice and 3 cups water to a boil over medium heat. Once boiling, cover the pot and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender.
- Squeeze the lime juice into the rice, then fluff the cilantro into the rice using a fork.
- Heat the oven to 400°F (200ºC) . Toss chicken in olive oil, chili powder, kosher salt and pepper. Lay the chicken on a baking sheet and cover with a sheet of parchment paper.
- Bake for 20 minutes or until cooked through. Set the chicken aside to cool. Once cool to the touch shred the chicken with fingers or using two forks.
- In a small saucepan over medium-low heat, add the black beans, stirring occasionally until heated through. Set aside.
- Heat a medium skillet over medium heat. Spray the pan lightly with vegetable oil then crack egg into the skillet. Let the egg gently cook without moving it.
- Cook until the egg whites have set and the yolk is still runny, about 3 to 5 minutes. Repeat with additional eggs.
- To serve, divide the rice among four bowls. Top with black beans, shredded chicken, salsa, tomato, avocado and fried egg. Serve immediately.
Nutrition
Calories: 463kcal | Carbohydrates: 39g | Protein: 31g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 717mg | Potassium: 1010mg | Fiber: 10g | Sugar: 4g | Vitamin A: 834IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 2mg