Skillet Cilantro-Lime Chicken + Rice

#TacoTuesday Family Skillet Style! This makes a flavor packed meal any day of the week!Makes about 4 servings

Ingredients:

• 1.5 pound boneless, skinless chicken breast or tenders, cubed
• 2 Tbsps avocado oil, or olive oil, divided
  
• 1 medium yellow onion, diced
  
• 2 sweet bell peppers, colors of choice, diced
  
• 4 small cloves fresh garlic, minced
  
• 2 1/2 cups low-sodium, organic chicken broth
  
• juice of 1 fresh lime
  
• 15 ounces black beans, rinsed and drained
  
• 2 fresh tomatoes, including juice, diced
  
• 1 1/2 cups uncooked brown rice, rinsed
  
• sea salt and pepper to taste
  
• a small handful of fresh cilantro leaves, chopped

Instructions:

Heat 1 Tbsp. oil in a large skillet, on medium/high heat.

Add the chicken season with sea salt and pepper and sauté for about 7 minutes, until golden and cooked through.

Set chicken aside.

Add 1 more Tbsp of oil to the skillet. Add onion, garlic, peppers and sauté for 5-6 minutes.

Add in the chicken broth, lime fresh juice, beans, tomatoes, rice, salt, and pepper and stir to combine.

Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked through.

Add chicken back to the pan.

Sprinkle with fresh cilantro.

Serve immediately or store in the fridge in air-tight containers for a max of 5 days.

Enjoy!

❤Rachel

Cilantro-Lime Chicken + Rice Skillet Recipe!

June 1, 2017

by Rachel Maser - CleanFoodCrush

Category Dinner

Ingredients

• 1.5 pound boneless, skinless chicken breast or tenders, cubed
• 2 Tbsps avocado oil, or olive oil, divided
• 1 medium yellow onion, diced
• 2 sweet bell peppers, colors of choice, diced
• 4 small cloves fresh garlic, minced
• 2 1/2 cups low-sodium, organic chicken broth
• juice of 1 fresh lime
• 15 ounces black beans, rinsed and drained
• 2 fresh tomatoes, including juice, diced
• 1 1/2 cups uncooked brown rice, rinsed
• sea salt and pepper to taste
• a small handful of fresh cilantro leaves, chopped

Instructions

1. Heat 1 Tbsp. oil in a large skillet, on medium/high heat.
2. Add the chicken season with sea salt and pepper and sauté for about 7 minutes, until golden and cooked through.
3. Set chicken aside.
4. Add 1 more Tbsp of oil to the skillet.
5. Add onion, garlic, peppers and sauté for 5-6 minutes.
6. Add in the chicken broth, lime fresh juice, beans, tomatoes, rice, salt, and pepper and stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked through.
7. Add chicken back to the pan.
8. Sprinkle with fresh cilantro.
9. Serve immediately or store in the fridge in air-tight containers for a max of 5 days.

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