INGREDIENTS:
- 1lb chicken breasts, pounded to an even thickness
- 15oz can black beans, drained and rinsed
- 1/2 cup water
- 1-1/2 cups cups cherry tomatoes, halved
- 1-1/2 cups sweet corn kernels (fresh or frozen-then-thawed)
- 4oz freshly shredded Monterey Jack cheese
- 1 small head romaine lettuce, sliced
For the seasoning mix:
- 1 Tablespoon chili powder
- 2 teaspoons garlic powder
- 1-1/4 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
For the Cilantro-Lime Rice:
- 2 cups water
- 1 Tablespoon canola or vegetable oil
- 1/2 teaspoon salt
- 1 cup long grain white rice
- 1/4 cup chopped cilantro
- juice of 1/2 lime
For the Quick Guacamole:
- 3 ripe avocados
- juice from 1/2 lime
- 2 Tablespoons chopped cilantro
- garlic salt, to taste
INSTRUCTIONS:
- Mix the seasonings together in a small bowl. Mist or brush chicken breasts with extra virgin olive oil then season on both sides with the mix and grill for 3-4 minutes a side over medium-high heat until no longer pink in the center. Let rest for 5 minutes then chop and set aside.
- For the Cilantro-Lime Rice: Bring water, oil, and salt to a boil in a saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to medium-low, and then simmer until rice is tender, about 15 minutes. Add lime juice and cilantro then stir to combine and set aside.
- Add black beans to a small saucepan with water and 1 Tablespoon seasoning mix. Bring to a boil then reduce heat to low to stay warm.
- For the Quick Gacamole: Add all ingredients to a bowl then mash with a potato masher. Taste and adjust garlic salt if necessary.
- Scoop cooked Cilantro-Lime Rice into bowls then top with grilled chicken, seasoned beans, cherry tomatoes, sweet corn, shredded cheese, romaine lettuce, and Quick Guacamole. Serve with Tabasco sauce and salsa, if desired.
Source: Iowa Girl Eats
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