Ingredients
Spice Mix
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (diamond kosher, or 1/2 teaspoon for other brands)
Main Ingredients
- 3 teaspoons olive oil, divided
- 1 red bell pepper, sliced into strips
- 1 orange or yellow bell pepper, sliced into strips
- 3 large shallots or 1 large yellow onion, sliced into strips
- 2 pounds skinless chicken breasts, sliced into thin 2-3 inch long strips
- 2 tablespoons coconut aminos
- Kosher salt and black pepper to taste
- 1 15 ounce can black beans, rinsed and drained
- 3 cups romaine lettuce, chopped
- 2/3 cup frozen corn
- 10 oz white rice or cauliflower rice
Optional Toppings
- Avocado slices
- Sour cream
- Cilantro
Instructions
- Prepare Spice Mix: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, and kosher salt. Set aside.
- Sauté Vegetables: Heat 2 teaspoons of olive oil in a large cast iron pan over medium-high heat. Add the sliced shallots and bell peppers in a single layer. Season with salt and pepper and cook for about 5 minutes without stirring to develop a nice char. Then stir occasionally until the vegetables are softened, about 10-15 minutes total. Remove the vegetables from the pan or push them to the side if using a large pan.
- Cook Chicken: Add 1 teaspoon olive oil to the pan over medium-high heat. Add the sliced chicken breast in a single layer and let brown undisturbed for 2-3 minutes. Stir and continue cooking another 2-3 minutes until almost cooked through. Add the spice mixture and toss until the chicken is well coated.
- Add Coconut Aminos and Corn: Stir in the coconut aminos over medium-high heat, allowing it to sizzle slightly. Remove chicken from the pan. Lower heat to medium, add frozen corn to the pan, and cook until warmed through. Return chicken, vegetables, and corn to the pan. Stir everything together so spices coat all ingredients evenly.
- Assemble Bowls: In large flat bowls, layer cooked white rice, black beans, chicken and vegetable mixture, and chopped romaine lettuce. Top with optional avocado slices, sour cream, and cilantro as desired.
Notes
- Use cauliflower rice as a low-carb alternative to white rice.
- If you prefer less spice, reduce the chili powder or omit the smoked paprika.
- Substitute coconut aminos with soy sauce if preferred, noting it will add more sodium.
- For gluten-free preparation, ensure all spices and condiments are certified gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Use fresh or frozen corn based on availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
