Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5ml) chili powder
  • 1 tsp (5ml) ground cumin
  • ½ tsp (2.5ml) smoked paprika
  • ½ tsp (2.5ml) garlic powder
  • ½ tsp (2.5ml) onion powder
  • Salt and black pepper to taste
  • 1 cup (200g) long-grain rice
  • 2 cups (475ml) chicken broth
  • Juice of 1 lime
  • ¼ cup (15g) chopped fresh cilantro
  • 1 tbsp (15ml) olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium red onion, diced
  • 1 can (15oz/425g) black beans, rinsed and drained
  • 1 cup (150g) frozen corn, thawed
  • Avocado, sliced
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Salsa
  • Chopped fresh cilantro
  • Lime wedges

Instructions:

  1. In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Grill or sauté the chicken over medium-high heat until cooked through (internal temperature 165°F/74°C). Let rest for 5 minutes, then dice or shred.
  3. Combine rice, chicken broth, and olive oil in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender.
  4. Fluff rice with a fork, then stir in lime juice and cilantro.
  5. Heat a small amount of oil in the skillet. Sauté the diced bell peppers and red onion until tender-crisp.
  6. Divide rice, chicken, sautéed veggies, black beans, and corn among bowls.
  7. Top with your favourite toppings, such as avocado, cheese, sour cream, salsa, and cilantro. Serve immediately.