Seasoned Chicken with Beans and Rice
Transform your weeknight dinner routine with this hearty and flavorful Seasoned Chicken with Beans and Rice recipe! Juicy, perfectly spiced chicken breasts are seared to golden perfection and paired with a vibrant medley of tender rice, black beans, and aromatic seasonings like smoked paprika, cumin, and coriander. This one-skillet meal is quick to prepare, with just 15 minutes of prep time and 40 minutes total, making it an ideal option for busy families. A tangy lime garnish and a sprinkle of fresh cilantro add the perfect touch of freshness to this wholesome dish, loaded with protein and fiber. Whether you're looking for a satisfying meal prep option or a comforting dinner for four, this recipe combines ease, rich flavors, and minimal clean-up for the ultimate win. Keywords: seasoned chicken, beans and rice, one-skillet meal, easy dinner recipe, family-friendly meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 1 15-ounce can Canned black beans
- 1 medium (diced) Onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 0.5 teaspoon Ground coriander
- 0.25 cup (chopped) Fresh cilantro
- 1 whole (cut into wedges) Lime
Instructions
Season the chicken breasts with salt, black pepper, smoked paprika, garlic powder, and ground cumin on both sides. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 2–3 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the tomato paste, ground coriander, and a pinch of salt. Cook for 1–2 minutes to develop the flavors.
Add the rice to the skillet and stir to coat it in the tomato and onion mixture.
Pour in the chicken broth and give it a quick stir. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Let the rice cook for 15 minutes.
While the rice is cooking, rinse and drain the black beans. Add the beans to the skillet after the rice has cooked for 15 minutes. Place the seared chicken breasts on top of the rice and beans.
Cover the skillet again and cook for an additional 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
Remove the skillet from the heat. Garnish the dish with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 3.7 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
