Description
Indulge in the vibrant flavors of a Chicken Bowl with Pineapple Salsa, a delightful fusion of tender marinated chicken and refreshing pineapple salsa. This dish is perfect for busy weeknights or casual gatherings, bringing a tropical twist that will impress your family and friends. Packed with protein and fiber, it’s not only delicious but also a healthy meal option. The colorful presentation and customizable nature make it an exciting dish for any occasion.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Juice of 2 limes (1 for chicken, 1 for salsa)
- 1.5 cups fresh pineapple, diced
- 0.5 red bell pepper, finely diced
- 0.25 red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional)
- 2 cups cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- Avocado slices for topping
- Fresh cilantro for garnish
Instructions
- Marinate the chicken by mixing olive oil, chili powder, cumin, salt, pepper, and lime juice in a bowl. Add chicken to marinate for at least 20 minutes.
- Prepare the pineapple salsa by mixing diced pineapple, red bell pepper, onion, jalapeño (if using), cilantro, lime juice, and salt in another bowl. Set aside.
- Cook the marinated chicken in a skillet over medium-high heat for about 6-7 minutes on each side or until fully cooked through (165°F). Let rest before slicing.
- Assemble bowls with cooked rice as the base topped with black beans and sliced chicken. Add pineapple salsa on top followed by avocado slices and garnish with cilantro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For added flavor, consider using cilantro-lime rice as your base. Customize your bowl with extra veggies like roasted zucchini or corn. Leftovers can be stored in an airtight container for up to three days or frozen for two months.