Shredded Chicken and Rice Breakfast Bowl
I love a good savory breakfast, especially one that will give me enough energy to bring on the rest of the day. 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.
2 cups long-grain white rice
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
Vegetable cooking spray, as needed
1 cup salsa
2 medium Roma tomatoes, seeded and diced
1 medium avocado, sliced
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 350°. 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 30 minutes or until tender and 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.