# What You’ll Need:
→ Chicken
01 - 500 g (1.1 lb) boneless, skinless chicken breast
02 - 15 ml (1 tbsp) olive oil
03 - 5 ml (1 tsp) ground cumin
04 - 5 ml (1 tsp) smoked paprika
05 - 2.5 ml (1/2 tsp) garlic powder
06 - 2.5 ml (1/2 tsp) chili powder
07 - 2.5 ml (1/2 tsp) salt
08 - 1.25 ml (1/4 tsp) freshly ground black pepper
09 - Juice of 1 lime (~30 ml / 2 tbsp)
→ Rice
10 - 200 g (1 cup) uncooked brown rice
11 - 500 ml (2 cups) water
12 - 2.5 ml (1/2 tsp) salt
→ Beans
13 - 400 g (14 oz) canned black beans, drained and rinsed
14 - 2.5 ml (1/2 tsp) ground cumin
15 - 2.5 ml (1/2 tsp) chili powder
→ Salsa & toppings
16 - 1 medium tomato, diced (~150 g)
17 - 1/2 red onion, finely chopped
18 - 1 small jalapeño, seeded and minced
19 - 30 ml (2 tbsp) fresh cilantro, chopped
20 - Juice of 1/2 lime (~15 ml / 1 tbsp)
21 - Salt, to taste
22 - 1 avocado, sliced (optional)
23 - 50 g (1/2 cup) shredded cheddar cheese (optional)
24 - 60 ml (4 tbsp) Greek yogurt or light sour cream (optional)
# How to Make It:
01 - Combine chicken breasts, olive oil, ground cumin, smoked paprika, garlic powder, chili powder, salt, black pepper and lime juice in a bowl; mix to coat evenly. Refrigerate for at least 10 minutes or up to 24 hours for greater flavor penetration.
02 - Rinse brown rice under cold running water until water runs clear. Bring water and salt to a boil in a medium saucepan, add rice, reduce heat to low, cover and simmer for 25 minutes or until tender and water is absorbed; remove from heat and fluff with a fork.
03 - Heat a skillet or grill pan over medium-high heat until hot. Add marinated chicken and cook 6–7 minutes per side, or until an internal temperature of 74°C (165°F) is reached and juices run clear. Transfer to a cutting board, rest 5 minutes, then slice into strips.
04 - Place drained black beans in a small saucepan, stir in ground cumin and chili powder, and heat over medium for 3–4 minutes, stirring occasionally, until heated through.
05 - Combine diced tomato, chopped red onion, minced jalapeño, chopped cilantro, lime juice and a pinch of salt in a bowl; mix gently and taste for seasoning.
06 - Divide cooked rice evenly among four bowls or meal-prep containers. Top each portion with sliced chicken, warm black beans and fresh salsa. Add avocado slices, shredded cheese and a spoonful of Greek yogurt or sour cream if desired. Serve immediately or store components separately for later assembly.
