Name: Chicken and black bean bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/3 cup canned black beans, drained and rinsed; 1/2 tsp cumin; 3/4 tsp salt; 5 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 3/4 tsp chili powder; 1 tsp avocado oil; 1/2 medium tomato, diced; 1 1/2 tbsp red onion, finely diced; 2 tbsp fresh cilantro, chopped; 3/4 tsp lime juice; 1 1/2 tbsp avocado, sliced

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a small bowl, toss the diced tomato, red onion, cilantro, and lime juice with a pinch of the salt. Set the salsa and the sliced avocado aside.
Rub the chicken breast evenly with the chili powder and a third of the remaining salt.
Heat the avocado oil in a skillet over medium heat. Add the chicken and cook for 5 minutes, flip, and cook for 5 minutes more until the center is opaque. Remove from the pan and let rest for 3 minutes before slicing. Done when opaque in the center, 165°F.
While the chicken rests, stir the black beans, cumin, and the rest of the salt into the cooked rice. Cover and let sit for 2 minutes to warm the beans through.
Spoon the rice and bean mixture into a bowl. Arrange the sliced chicken over the top, then garnish with the fresh salsa and avocado slices.

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Ingredients

Instructions

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