Description
A vibrant and nutrient-dense meal featuring zesty citrus-marinated chicken served over aromatic cilantro-lime rice. This Mexican-inspired bowl is perfect for busy weeknights, offering high-quality protein and a colorful array of fresh black beans and corn. It is a healthy, customizable dish that makes meal prep simple and delicious without sacrificing flavor.
Ingredients
1.5 lbs Chicken Breast, diced into 1-inch cubes
2 cups Basmati Rice, cooked and cooled
0.5 cup Fresh Lime Juice
1 bunch Fresh Cilantro, finely chopped
3 tablespoons Extra Virgin Olive Oil
1 can Black Beans, rinsed and drained
1 cup Corn Kernels, fresh or frozen
1 tablespoon Garlic, minced
1 teaspoon Cumin
Salt to taste
Instructions
Whisk lime juice, 2 tablespoons olive oil, minced garlic, cumin, and salt in a bowl.
Add cubed chicken to the marinade and refrigerate for 30 minutes.
Heat remaining tablespoon of oil in a large skillet over medium-high heat.
Sear the chicken in a single layer until golden brown and cooked through.
In a separate bowl, toss the cooked rice with cilantro and a splash of lime juice.
Divide the rice mixture into four serving bowls.
Top each bowl with an equal portion of cooked chicken, black beans, and corn.
Notes
Add sliced serrano peppers for extra heat. Swap the basmati rice for quinoa to increase fiber intake. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 85mg