Name: Grilled Ancho-Lime Chicken over Cilantro-Lime Jasmine Rice with Warm Black Bean & Corn Salsa and Quick-Pickled Red Cabbage
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 1 servings
Cuisine: Modern Mexican / Tex-Mex
Ingredients: 160 g (about 1 breast) Boneless, skinless chicken breast; 1 tbsp Ancho chili powder; 1 tsp Ground cumin; 1/2 zested and juiced Lime; 1 clove, minced Garlic; 1 tsp Olive oil (for marinade); 1/2 cup (about 90 g) Jasmine rice (uncooked); 3/4 cup (180 ml) Water or low-sodium chicken broth (for rice); 1 tbsp chopped (stirred into rice) + extra for garnish Fresh cilantro; 1/3 cup (about 55 g) Canned black beans (drained); 1/4 cup (about 40 g) Corn kernels (fresh or thawed frozen); 2 tbsp finely chopped Red onion; 1 about 100 g, diced Small ripe tomato; 1 tbsp Lime juice (for salsa); 1 tsp Olive oil (for salsa); 1/4 cup (about 25 g) Shredded red cabbage; 1 tbsp Apple-cider vinegar; 1 tsp Sugar; to taste lime wedges and sliced radish Optional garnishes

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