Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups cooked Basmati rice
  • 1/4 cup fresh cilantro, chopped
  • 1 large lime, zested and juiced
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen sweet corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 large bell pepper, sliced into thin strips

Instructions:

  1. Pat the 1.5 lbs of chicken cubes completely dry with paper towels. Note: Surface moisture is the enemy of a good sear.
  2. Whisk 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp pepper in a small bowl.
  3. Toss the chicken in the spice blend until every cube is vibrantly coated.
  4. Heat 1 tbsp avocado oil in a large skillet over medium high heat until it shimmers and wisps of smoke appear.
  5. Add chicken in a single layer and sear for 3 minutes without moving it.
  6. Flip and cook for another 4 minutes until the edges are charred and the center is opaque.
  7. Fold 1/4 cup chopped cilantro and the lime zest into the 2 cups of cooked Basmati rice.
  8. Divide the rice into 4 containers, then top with the 15 oz of drained beans and 1 cup of corn.
  9. Layer the sliced bell peppers, red onion, and cherry tomatoes on one side.
  10. Place the chicken on top and squeeze the lime juice over the entire bowl until the aroma of citrus fills the air.