Cilantro Lime Chicken and Spanish Rice Bowl

Serving Size: 6 people

These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado, cilantro and Spanish rice.

Recipe by: Samantha Skaggs

Cook Times

Active Prep15

Hands-On Cook40

Hands-Off Cook0

Passive0

Total Time55

Recipe Serving Size6 people

Cooking Tools Required

Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

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

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.

Reheating Instructions

Heat chicken and rice in a saute pan set over medium heat until heated through or in the microwave on high power.

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