Directions
- 1Place the chicken in a bowl with the rest of the ingredients for the marinade; mix until chicken is evenly coated and then cover and place in the fridge to marinate for at least 20 mins.
- 2To make the cilantro lime rice, add the water and salt to a small pot and bring to a boil over med-high heat; stir in the rice and then turn the heat down to low and cover and simmer for 20 mins (or until all liquid is absorbed); turn off the heat and stir in the cilantro, lime, and butter.
- 3In a small pot over medium heat, combine the black beans with the cumin, chili powder, and salt; mix and cook until warmed through (~5 min).
- 4Preheat a pan over medium high; add 2 tsp oil and sear chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F; let rest 5 min then cut in small cubes.
- 5Add rice and romaine to the bowls as the base, then add the beans and chicken and top with your desired toppings (guacamole, salsa, cheese, sour cream) - enjoy!
Ingredients
- 1 lb. Boneless Skinless Chicken Thighs
- 1 Lime, juice
- 2 Tbsp Fresh Cilantro, minced
- 1.5 tsp Chili Powder
- 1.5 tsp Cumin
- 1 tsp Kosher Salt
- 0.25 tsp Pepper
- 2 Tbsp Olive Oil
- 1 x 15 oz. Can Black Beans, drained
- 0.5 tsp Cumin
- 0.25 tsp Chili Powder
- 0.25 tsp Kosher Salt
- 1 Cup Long Grain White Rice, uncooked
- 2 Cups Water
- 0.5 tsp Kosher Salt
- 3 Tbsp Cilantro, minced
- 1 Lime, juice
- 1 Tbsp Butter
- Romaine Lettuce, thin sliced
- Cheese
- Salsa
- Guacamole
- Sour Cream
Equipment
bowlsmall potpan
Tips
- Vegan Modification: Sub in 1 lb. crumbled firm tofu for chicken (or leave it out and add extra beans)
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