By Claire DiMaggio
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the rice is cooked and water is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, prepare the chicken. Slice the chicken breasts into strips. In a bowl, mix 1 tbsp olive oil, cumin, chili powder, salt, and pepper. Add the chicken and toss to coat evenly.
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-6 minutes on each side until cooked through and golden brown. Remove from skillet and let rest for a few minutes.
In the same skillet, add the frozen roasted corn and sauté for about 3-4 minutes until the corn is heated through. Add the drained black beans and cook for another 2 minutes. Season with salt and pepper. Remove from heat.
In a small bowl, combine the juice of 1 lime with the chopped cilantro. Add this mixture to the cooked rice and stir gently to combine.
Dice the avocados and tomatoes. Finely chop the red onion and roughly chop a bunch of cilantro.
To assemble the bowls, place a generous scoop of cilantro-lime rice at the bottom of each bowl. Top with sliced chicken, the corn and black bean mixture, diced tomatoes, avocados, and red onion.
Squeeze fresh lime juice over each bowl and garnish with additional cilantro if desired.
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By Claire DiMaggio
This Mexican Main Course Healthy recipe is ready in 45 minutes and features boneless skinless chicken breasts, long-grain rice, black beans and other delicious ingredients. Contains 480 calories total.
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the rice is cooked and water is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, prepare the chicken. Slice the chicken breasts into strips. In a bowl, mix 1 tbsp olive oil, cumin, chili powder, salt, and pepper. Add the chicken and toss to coat evenly.
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-6 minutes on each side until cooked through and golden brown. Remove from skillet and let rest for a few minutes.
In the same skillet, add the frozen roasted corn and sauté for about 3-4 minutes until the corn is heated through. Add the drained black beans and cook for another 2 minutes. Season with salt and pepper. Remove from heat.
In a small bowl, combine the juice of 1 lime with the chopped cilantro. Add this mixture to the cooked rice and stir gently to combine.
Dice the avocados and tomatoes. Finely chop the red onion and roughly chop a bunch of cilantro.
To assemble the bowls, place a generous scoop of cilantro-lime rice at the bottom of each bowl. Top with sliced chicken, the corn and black bean mixture, diced tomatoes, avocados, and red onion.
Squeeze fresh lime juice over each bowl and garnish with additional cilantro if desired.
Calories per Serving: 480
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