These Cilantro-Lime Chicken and Rice bowls are so good. Although it may seem like a lot of steps to make this recipe, they come together quickly and are well worth the effort. We like to double the recipe so we have leftovers for lunch or dinner the next day.
Yields 4 servings.
Ingredients:
- 1 teaspoon of olive oil
- 2 chicken breasts, chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 cup canned black beans, rinsed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup cheddar cheese, grated
- 2 cups iceberg lettuce, chopped
- 1 cup salsa
- 1 avocado, sliced
- creamy cilantro-lime dressing (recipe found here)
- 1 cup long grain white rice
- 2 cups water
Directions:
- Prepare the rice: Set oven timer to 15 minutes. Place 1 cup of rice in a saucepan with 2 cups of water. Bring the water to a boil. As soon as the water is boiling, reduce the heat to simmer and cover with a tight fitting lid. When the timer goes off, remove from the heat and let the rice sit in the pan, covered, until ready to use.
- Cook the chicken mixture: Heat the olive oil in a pan over medium heat. Add the chicken, onions, garlic, red bell pepper and cook for 7 minutes, until the chicken in no longer pink. Next, add the corn, black beans, and seasonings (salt, pepper, garlic powder, chili powder, ground cumin). Cook for 5 more minutes. Set mixture aside when done.
- Make the dressing: Place all ingredients in a blender and blend until smooth. You can find the recipe for creamy cilantro lime dressing here.
- Assemble the bowls: Layer the ingredients as follows: 1/2 cup rice, 1/2 cup of the chicken mixture, 1/4 cup of the cheese, 1/2 cup lettuce, 1/4 cup salsa, 1/4 of the avocado, and then drizzle the dressing over the top. I used 2 approximately 2 tablespoons on each of the bowls we made.
This recipe was a huge hit at my house. I hope you enjoy these delicious cilantro lime chicken and rice bowls!