Marinated chicken paired with rice, black beans, veggies and a lime-cilantro drizzle for a fresh, flavorful dish.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Juice and zest of 2 limes
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon chili powder
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - 0.25 cup fresh cilantro, chopped
→ Bowls
11 - 2 cups cooked white or brown rice, hot
12 - 1 cup black beans, rinsed and drained
13 - 1 cup cherry tomatoes, halved
14 - 1 cup corn kernels (fresh, frozen, or canned)
15 - 1 avocado, sliced
16 - 0.5 small red onion, thinly sliced
→ Lime Cilantro Dressing
17 - 0.25 cup fresh lime juice
18 - 2 tablespoons olive oil
19 - 1 tablespoon honey or agave syrup
20 - 2 tablespoons fresh cilantro, chopped
21 - 0.5 teaspoon salt
22 - 0.25 teaspoon black pepper
# How to Make It:
01 - Combine olive oil, lime juice and zest, garlic, cumin, smoked paprika, chili powder, salt, pepper, and cilantro in a large bowl. Coat chicken breasts thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor.
02 - Preheat grill or skillet to medium-high heat. Remove chicken from marinade and cook 6 to 8 minutes per side until fully cooked and juices run clear. Rest chicken 5 minutes before slicing.
03 - While chicken cooks, prepare rice and chop vegetables as needed.
04 - Whisk together lime juice, olive oil, honey or agave, cilantro, salt, and pepper until emulsified.
05 - Divide rice among four bowls. Top with sliced chicken, black beans, cherry tomatoes, corn, avocado, and red onion.
06 - Drizzle lime cilantro dressing over bowls and garnish with extra cilantro if desired.
