Cilantro Lime Chicken and Spanish Rice Bowl
$0.00 Cooking Fee
Serving Size: 5 oz chicken, 5 oz rice
https://wwwhttps://www.fivehearthome.com/easy-spanish-rice/.instagram.com/karinadoninutrition/
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6 people
Instructions
For the chicken:
- First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
- Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
- Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
- Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.
For the Spanish rice:
- In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
- Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Note: Use the recommended about of liquid (broth and tomato sauce) for the rice as instructed on package.
- Stir in the black beans and red onion, mixing thoroughly.
For the bowls:
- Place Spanish rice in the bowl first, top with the sliced chicken. Garnish with tomatoes and avocados.
Cook Times
Ingredients
Ingredients
For the chicken:
- 1 tablespoon avocado oil
- 2 pound boneless skinless chicken breast
- 1/2 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
For the dressing:
- 4 lime juiced (you should get about 2 tablespoons juice per lime)
- 1/2 cup fresh cilantro chopped
- 3 clove garlic minced
- 1 tablespoon granulated sugar more or less to taste
For the Spanish rice:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 cup long grain white rice
- 1 cup chicken broth
- 1 cup canned tomato sauce
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 14 ounce canned black beans drained and rinsed
- 1 small red onion chopped
For the Bowls
- 3/4 cup cherry tomato halved
- 1 avocado diced
Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top StoveReheating/Serving Instructions
Heat chicken and rice in a saute pan set over medium heat until heated through or in the microwave on high power.
Nutrition
Calories: 498kcal | Carbohydrates: 48g | Protein: 40g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1173mg | Potassium: 1214mg | Fiber: 9g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 3mg
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