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These healthy bowls are everything you need to get through your busy day, and can be made up ahead for quick portable lunches.

Healthy Southwestern Chicken Bowls

  • Author: Lovely Little Kitchen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x


  • 3 boneless, skinless chicken breasts (about 6 ounces each)
  • 23 tablespoons avocado oil (may sub other oil), divided
  • 2 1/2 teaspoons Chipotle and Roasted Garlic Seasoning (from McCormick)
  • salt
  • pepper
  • 2 red bell peppers, cut into cubes
  • 2 cloves garlic, pressed through a garlic press
  • 15 ounce can black beans
  • 1/4 cup chicken broth
  • 2 avocados, pits and peeling removed
  • 1 lime, sliced


  1. Place chicken in a shallow dish and coat with 1 tablespoon oil. Sprinkle seasoning and salt and pepper evenly over the chicken, turning to coat.
  2. Heat another tablespoon of oil in a medium sized skillet over medium high heat. When the oil is glistening, add the chicken to the pan. Cook for about 5 minutes on each side, or until golden brown. Do not move the chicken around in the pan, or it will not sear properly and could stick.
  3. Remove the chicken from the pan, and clean the skillet.
  4. Add a small amount of oil to the pan over medium heat, and saute peppers for 2-3 minutes. Add garlic and continue cooking until fragrant, about 1-2 minutes. Add beans and chicken broth, and stir.
  5. Place the seared chicken back into the pan, cover, and cook over medium low heat for about 5 minutes.
  6. Remove the chicken from the pan, slice into thin strips, and divide into four portions. Divide the peppers and beans. Top with a lime, and add sliced avocado just before serving. Cover and refrigerate until ready to eat.


  • Serving Size: 1 Serving
  • Calories: 514
  • Sugar: 3.8g
  • Sodium: 688mg
  • Fat: 27g
  • Saturated Fat: 4.2g
  • Unsaturated Fat: 20.9g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 16g
  • Protein: 38g
  • Cholesterol: 77mg