Equipment
- grill pan
Ingredients
- 2 lb Boneless Skinless Chicken Breast
- 1 tbsp Olive Oil
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Smoked Paprika
- 2 Lime Juice
- 2 cups Cooked Cilantro Lime Rice
- 15 oz Black Beans, drained and rinsed
- 1 cup Corn Kernels
- 1 cup Pico de Gallo
- 1 Avocado, sliced
- 1/2 cup Shredded Mexican Blend Cheese
- 1/4 cup Sour Cream
- Fresh Cilantro for garnish
Instructions
- In a bowl, combine the olive oil, cumin, chili powder, garlic powder, salt, smoked paprika, and the juice of one lime. Add the chicken breasts and coat them thoroughly. Let marinate for at least 15 minutes.
- Heat a grill pan or large skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F and grill marks appear. Let the chicken rest for 5 minutes, then slice or dice it.
- While the chicken rests, warm the black beans in a small saucepan over medium heat. Stir in the corn kernels and heat through for about 2 minutes.
- Divide the cilantro lime rice among serving bowls. Top with the sliced chicken, seasoned black beans and corn, and pico de gallo.
- Add sliced avocado and shredded cheese to each bowl. Finish with a dollop of sour cream, a squeeze of the remaining lime juice, and fresh cilantro.
Nutrition
Serving: 1servingCalories: 637kcalCarbohydrates: 49gProtein: 62gFat: 21g
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