Ingredients
- Chicken breasts: 2 (6-8 oz each)
- Lime juice: 2 tablespoons
- Cilantro, chopped: 1/4 cup
- Olive oil: 1 tablespoon
- Rice: 1 cup
- Chicken broth: 2 cups
- Black beans, canned, rinsed and drained: 1 can (15 oz)
- Corn, frozen: 1 cup
Instructions
- Step 1: Marinate the chicken. In a bowl, combine the chicken breasts with lime juice, half of the chopped cilantro, and 1 tablespoon of olive oil. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: Cook the rice. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.
- Step 3: Cook the chicken. Heat a grill pan or skillet over medium-high heat. Grill or pan-fry the marinated chicken breasts for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice or shred it.
- Step 4: Prepare the bowl. While the chicken rests, stir the black beans, corn and remaining cilantro into the cooked rice.
- Step 5: Assemble the bowls. Divide the rice mixture between two bowls. Top with the sliced or shredded chicken.
Notes
- Store leftover chicken and rice separately in airtight containers for best texture.
- Reheat the chicken and rice gently in the microwave, adding a splash of water to the rice to prevent it from drying out.
- Garnish your bowl with a dollop of sour cream or Greek yogurt for extra creaminess and tang.
- For extra flavor, consider grilling the lime halves and squeezing the juice over the chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American