Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp chili powder
  • 0.5 tsp sea salt
  • 3 cups cooked jasmine rice
  • 15 oz canned black beans, drained and rinsed
  • 1 cup sweet corn
  • 1 cup cherry tomatoes, halved
  • 1 large ripe avocado, diced
  • 0.25 cup fresh cilantro, chopped
  • 1 medium lime, juiced

Instructions:

  1. Pat the 1.5 lbs of chicken strips dry with a paper towel.
  2. Toss the strips in a bowl with 1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp garlic powder, 0.5 tsp chili powder, and 0.5 tsp salt.
  3. Add 1 tbsp avocado oil to a large skillet over medium high heat. Wait until the oil shimmers and barely smokes.
  4. Place strips in the pan in a single layer. Cook for 4 minutes without moving them to ensure a deep sear.
  5. Flip the chicken and cook for another 3-4 minutes until the center is opaque and firm.
  6. Briefly heat the 15 oz of black beans and 1 cup of corn in the same pan used for the chicken.
  7. Divide 3 cups of jasmine rice into four bowls.
  8. Top the rice with the chicken, beans, corn, and 1 cup of halved cherry tomatoes.
  9. Add the diced avocado and 0.25 cup of cilantro to each bowl.
  10. Squeeze 1 lime over all four bowls right before serving.