Black Beans & Rice with BBQ Chicken and Onion/Bell Pepper Sauté

This is one of my favorite quick recipes that can be made in bulk on the weekends to take for lunch during the weekdays. This dish is full of flavor, and is packed with protein and fiber. If you are doing weight-training, this is a perfect meal to help muscle recovery.

This recipe can easily be halfed, or doubled/tripled depending on your needs. Feel free to change out the spices to your liking.


  • (1) 15 ounce can of black beans OR 3/4 c. dry beans (hydrated and cooked)
  • 1-1/2 c. dry brown or white rice (cooked)
  • 2 chicken breasts
  • 2 large Red Bell Peppers (julienne)
  • 1-1/2 medium onions or 1 large onion (julienne)
  • 2 tbsp. olive oil

**Julienne means long, thin pieces – see this youtube video.


  • 3 tbsp. Garlic Powder
  • 1-1/2 tbsp. Onion Powder
  • 3 tsp Salt
  • 2 tsp Pepper
  • 2 tsp Smoked Paprika (optional)
  • Pinch of Cayenne Pepper to taste (optional)


  1. Preheat over to 350 degrees, or start the BBQ.
  2. In a small bowl, combine all of the spices. Add more or less until you are happy with flavor. Extra spice mixture can be saved and used at a later date.
  3. Cook rice according to package, then combine with cooked black beans. Add a small amount of spice mixture to taste.
  4. Lightly coat chicken breasts with 1 Tbsp. olive oil, then sprinkle both sides with spice mixture. Place breasts in a baking-safe dish and place in oven, or cook on BBQ until internal temperature reads 165 degrees.
  5. Julienne the bell peppers and onions, then add them to a hot skillet with 1 tbsp. olive oil on medium heat. Cover the skillet with a lid, occasionally stirring the peppers and onions until they are tender and onions are golden brown. Add spice mixture to taste.

Serve sliced chicken and onions/bell peppers over the beans and rice, or fajita style with tortillas, shredded cheese and salsa.