-
1. Combine the chili powder, ground cumin, smoked paprika, garlic powder, Mexican oregano and salt in a small bowl. Pat the chicken breasts dry and rub them with the spice mix and the juice of 1 lime.
1.5 lb Boneless skinless chicken breasts,
1 tbsp Chili powder,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.5 tsp Garlic powder,
0.5 tsp Mexican oregano,
1 tsp Salt,
1 pieces Limes
-
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until deeply golden and the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice or chop into bite-size pieces.
2 tbsp Olive oil
-
3. Rinse the rice and combine with the water in a small saucepan with a pinch of salt from the spice mix. Bring to a boil, cover, reduce to low and cook for 15 minutes. Rest covered for 5 minutes, then fluff and stir in the juice of half a lime and half of the cilantro, chopped.
0.5 pieces Limes,
0.5 cup Long-grain white rice,
1 cup Water,
0.1 cup Fresh cilantro
-
4. Finely dice the white onion and mince the garlic. In the chicken skillet, cook the onion over medium heat for 3 minutes, add the garlic for 30 seconds, then stir in the black beans and a splash of water. Simmer for 5 minutes, lightly mashing a few beans, until warm and creamy.
1 cup Water,
1 can Canned black beans, drained and rinsed,
0.5 piece Small white onion,
2 clove Garlic
-
5. Set out the chicken, a small scoop of rice, black beans, shredded romaine, diced tomatoes, cheese and Greek yogurt in separate bowls. Cut the remaining lime into wedges and sprinkle with the remaining cilantro, chopped. Let everyone build their own bowl and finish with a squeeze of lime.
0.5 pieces Limes,
0.1 cup Fresh cilantro,
1 piece Romaine lettuce, shredded,
2 pieces Tomatoes, diced,
0.5 cup Shredded cheddar or Monterey Jack cheese (optional topping),
0.5 cup Plain Greek yogurt (topping)
