Description
A vibrant and healthy meal featuring zesty seasoned chicken breasts served over a bed of cilantro-lime rice with black beans, corn, and fresh avocado.
Ingredients
Scale
- 1.5 lbs chicken breasts, cubed or sliced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked long-grain white rice
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn, rinsed
- 1 large avocado, sliced
- 2 lime wedges for garnish
Instructions
- Prepare the cilantro-lime rice by stirring chopped cilantro and 1 tablespoon of lime juice into cooked, hot white rice.
- Pat chicken breasts dry and toss with cumin, chili powder, salt, and black pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken to the skillet and cook for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
- Remove chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into strips.
- Divide the prepared rice among four bowls.
- Top each bowl with a portion of sliced chicken, black beans, and corn.
- Add avocado slices to the side of each bowl.
- Squeeze a fresh lime wedge over the top of each bowl before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican-Inspired