Ingredients (Serves 4)

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For the cilantro-lime rice:

1 cup of long-grain white rice (uncooked)

2 cups water

1 tbsp olive oil

1 lime (juice + zest)

¼ cup fresh cilantro, chopped

½ tsp salt

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For the chicken:

1 lb boneless, skinless chicken breast (or thighs)

2 tbsp olive oil

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp oregano

½ tsp salt

¼ tsp black pepper

Juice of 1 lime

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For the beans & corn:

1 can (15 oz) black beans, drained & rinsed

1 cup corn kernels (fresh, canned, or frozen)

½ tsp cumin

½ tsp chili powder

Pinch of salt

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For toppings:

1 cup pico de gallo or salsa

1 cup shredded lettuce or romaine

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 avocado or guacamole

Sour cream (optional)

Jalapeño slices (optional)

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INSTRUCTIONS:

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1. Make the Cilantro-Lime Rice:

Rinse rice under cold water. In a pot, heat olive oil, add rice, and stir 1–2 minutes.

Add water and salt. Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes. 

Remove from heat, fluff with a fork, and stir in lime juice, zest, and chopped cilantro.

 

2. Cook the Chicken:

In a bowl, mix olive oil, lime juice, and spices. Add chicken and coat well.

Heat a skillet or grill pan over medium-high heat. Cook chicken 6–7 minutes per side until cooked through (internal temp 165°F).

Let rest 5 minutes, then slice into strips.

 

3. Assemble Bowls:

Start with a scoop of cilantro-lime rice.

Add chicken, beans, and corn.

Top with lettuce, pico de gallo, cheese, guacamole/avocado, and sour cream. 

Garnish with jalapeño slices if desired.