Description
A fresh and filling meal featuring zesty seared chicken, cilantro-lime rice, and a variety of colorful toppings. This customizable bowl is a nutrient-dense alternative to traditional burritos.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 2 cups water
- 2 fresh limes, juiced and zested
- 1/2 cup chopped fresh cilantro
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn, rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 ripe avocado, sliced
- Optional: Sour cream, cotija cheese, or salsa
Instructions
- Rinse the white rice under cold water until the water runs clear, then combine with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes.
- In a medium bowl, toss the cubed chicken with chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook without stirring for 3-4 minutes to develop a brown crust. Stir and cook for another 4-6 minutes until the internal temperature reaches 165°F.
- Once the rice is cooked, remove it from the heat. Stir in the fresh lime juice, lime zest, and chopped cilantro.
- Drain and rinse the black beans and corn, then set them aside in separate bowls.
- Divide the cilantro-lime rice among four bowls. Top each bowl with a portion of seared chicken, black beans, corn, and avocado slices.
- Garnish with optional sour cream, cheese, or salsa before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired