Mexican Shredded Chicken and Black Bean Bowls
A quick, nourishing dinner using pre-cooked rotisserie chicken, black beans, and colorful bell peppers. This high-protein bowl is easy on your back and perfect for a busy weeknight.
Prep
10 min
Cook
15 min
Total
25 min
Makes
4 servings
Created together. Shared with you.
Made by Serena + Lila
Serena created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Food processor · Large skillet
Time saver
Any leftover portions can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat the olive oil over medium heat
- 01
Heat the olive oil over medium heat
In a large skillet, heat the olive oil over medium heat.
Tap card to mark done - 02
Add the red bell pepper
Add the red bell pepper, green bell pepper, and yellow onion. Sauté for about 5 to 7 minutes until the vegetables are tender-crisp and the onion is translucent.
Look for: the vegetables are tender-crisp and the onion is translucent
Tap card to mark done - 03
Stir in the minced garlic
Stir in the minced garlic, chili powder, ground cumin, and dried oregano. Stir constantly for 1 minute until fragrant to toast the spices.
Look for: fragrant to toast the spices
Tap card to mark done - 04
Add the shredded rotisserie chicken
Add the shredded rotisserie chicken, drained black beans, and water or low-sodium vegetable broth to the skillet.
Tap card to mark done - 05
Reduce heat to medium-low
Reduce heat to medium-low. Simmer for about 5 to 10 minutes, stirring occasionally, until the chicken and beans are heated completely through and the liquid has mostly absorbed.
Look for: the chicken and beans are heated completely through and the liquid has mostly absorbed
Tap card to mark done - 06
Remove from the heat and stir in…
Remove from the heat and stir in the fresh lime juice.
Tap card to mark done - 07
Scoop equal portions of the warm chicken…
Scoop equal portions of the warm chicken and bean mixture into bowls.
Tap card to mark done - 08
Garnish with diced avocado and chopped fresh…
Garnish with diced avocado and chopped fresh cilantro before serving.
Ready when: everything is assembled and ready to enjoy
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