Name: Chicken thigh with beans and rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1 1/2 tbsp long-grain white rice; 3 tbsp canned black beans, drained and rinsed; 1 tsp olive oil; 1/4 medium yellow onion, finely diced; 1 clove garlic, minced; 1 1/2 tsp lime juice; 1/2 tsp ground cumin; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup water

Instructions

Prep 20 min · Cook 25 min

In a small saucepan, combine the rice, 3 tbsp of the water, and a pinch of the salt. Bring to a boil over high heat, then reduce to the lowest heat, cover with a tight-fitting lid, and simmer for 15 minutes.
While the rice simmers, season the chicken on both sides with the remaining salt and the black pepper.
Heat half the olive oil in a skillet over medium heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until the thickest part reaches its safe temperature. Remove from the pan and rest for 5 minutes. Done when opaque in the center, 165°F.
While the chicken rests, remove the rice from the heat and let it sit, covered, for 5 minutes. In the same skillet over medium heat, add the remaining oil, onion, and garlic. Cook for 3 minutes until softened.
Stir the black beans, cumin, lime juice, and the remaining 1 tbsp of water into the skillet. Cook for 2 minutes while scraping up any browned bits from the pan.
Fluff the cooked rice with a fork and stir it into the bean mixture. Serve the chicken breast over the beans and rice.

Nutrition

Ingredients

Instructions

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