Southwest Chicken + Rice Bowls
Ingredients
- 8 boneless skinless chicken thighs
- 2 Tbsps avocado oil, or olive oil, divided
- 15 oz. black beans, drained and rinsed if using canned
- 1 Tbsp + 2 tsp taco seasoning, I have a good homemade taco seasoning recipe on the website!
- sea salt and freshly ground black pepper, to your taste
- 1 cup uncooked brown rice
- 2 1/2 cups water, or bone broth
- a small bunch of fresh cilantro leaves, chopped
- 1 fresh lime, juiced
- 2 cups lettuce of choice, shredded
- 1 ripe avocado, sliced or chopped
extra topping ideas: pico de gallo, lime wedges, additional cilantro
Instructions
- In a large saucepan whisk water/broth, 1 Tbsp oil, pinch sea salt, pepper and 2 teaspoons of the taco seasoning, then bring to the boil.
- Stir in rice and simmer, covered, for 15-17 minutes or until liquid is absorbed and rice is just tender.
- Meanwhile, rub chicken thighs on both sides with 1 Tablespoon taco seasoning.
- Heat remaining oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, or until cooked through and no longer pink in the inside.
- Let chicken rest on a board for a few minutes, then slice it thin.
- Once the rice has cooled a bit stir in the fresh lime juice and cilantro leaves until combined well with the rice.
- To assemble the bowls, divide equally among 4 bowls: rice, chicken and beans over rice, lettuce, and avocado then top as desired.
- These bowls are fantastic eaten immediately, but also great as meal prep. They stay well in the fridge if covered, for 3-4 days.
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