Name: Southwestern chicken and black bean bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/3 cup water; 1/2 tsp salt; 1/2 cup canned black beans, drained and rinsed; 5 oz boneless skinless chicken breast, patted dry; 1 tsp olive oil; 3/4 tsp cumin; 1/4 tsp garlic powder; 1/2 tsp chili powder; 3 1/2 tbsp salsa; 1/3 cup fresh cilantro, chopped; 2 tsp lime juice

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the rice, water, and 1/8 teaspoon of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, place the chicken breast between two sheets of plastic wrap. Using a meat mallet, pound to an even 3/4 inch thickness. Mix the garlic powder, half the cumin, and half the chili powder with 1/4 teaspoon of the salt. Rub the spice mixture over both sides of the chicken.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the thickest part reaches 165°F and the center is opaque. Transfer to a board to rest for 3 minutes before slicing into strips.
In the same skillet used for the chicken, add the black beans, the remaining salt, remaining cumin, and remaining chili powder with a splash of water. Cook over medium heat, stirring occasionally, for 3 to 4 minutes until warmed through. Stir in half the lime juice.
Fluff the rice with a fork and stir in the warmed black beans. Place the rice and bean mixture in a bowl and top with the sliced chicken. Spoon the salsa over the chicken and garnish with cilantro and the remaining lime juice.

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Instructions

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