| Składnik |
Ilość |
Kalorie |
| Liście kolendry (Cilantro) |
15g |
3kcal |
| Cebule |
150g |
60kcal |
| Papryka, surowa, żółta, słodka |
150g |
39kcal |
| Papryka, surowa, żółta, słodka |
150g |
41kcal |
| Czarna fasola, gotowana bez soli |
175g |
231kcal |
| Kurczak brojler, surowy, tylko mięso, pierś bez kości |
340g |
408kcal |
| Ryż brązowy średnioziarnisty gotowany |
370g |
414kcal |
| Oliwa z oliwek |
30g |
265kcal |
| Chili w proszku |
2.6g |
7kcal |
| Kminek, mielony |
2.3g |
9kcal |
| Sos, salsa, gotowy do podania |
130g |
38kcal |
Recipe Instructions:
Ingredients:
• 2 chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups cooked brown rice
• 1 cup cooked black beans
• 1/2 cup salsa
• 1/2 cup guacamole
• 1/4 cup chopped cilantro
• Lime wedges
Instructions:
1. In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Add sliced chicken, bell peppers, and onion, and toss to coat.
2. In a skillet, cook chicken and vegetables over medium-high heat until chicken is cooked through and vegetables are tender.
3. In serving bowls, layer cooked brown rice, black beans, and the chicken and vegetable mixture.
4. Top with salsa, guacamole, and chopped cilantro. Serve with lime wedges.
