Southwest Chicken + Rice Bowls We R OBSESSED!! Balanced nutritional POWERHOUSE …

by Bette · December 1, 2019

Southwest Chicken + Rice Bowls?
We R OBSESSED!! ??? Balanced nutritional POWERHOUSE ( but don’t tell anybody that! ) with FLAVOR ? way better than takeout!
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Here’s your plan:
Double this recipe, and make 2 batches at a time. One for dinner to serve immediately, the second half to put into glass storage containers and to pull out for DELICIOUS meals over the next few days. ??
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makes about 4 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 breasts 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.