Ingredients
Method
- Combine olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper in a medium bowl. Add chicken strips, toss to coat, and marinate for 15 to 60 minutes.
- Rinse rice under cold water until clear. Bring water or broth to a boil in a saucepan, add rice and salt, then simmer covered for 18 minutes. Fluff with a fork, stir in cilantro and lime juice, and set aside.
- Heat a large skillet over medium-high heat with olive oil. Cook chicken strips in a single layer for 3-4 minutes per side until charred and cooked through, then remove and let rest.
- Heat black beans and roasted corn in a pan or microwave while the chicken cooks, seasoning with salt and pepper as desired.
- Divide rice among four containers and top with beans, corn, chicken, avocado, tomatoes, onion, and cheese.
- Add cilantro and lime wedges, then cover and refrigerate for up to four days. Serve with sour cream or Greek yogurt.
Nutrition
Notes
Rice Texture: I highly recommend rinsing your rice under cold water until it runs clear because it removes excess starch and ensures the grains stay fluffy rather than gummy.
Better Browning: When you sear the chicken, make sure not to crowd the skillet so you get those beautiful charred edges instead of accidentally steaming the meat in its own juices.
Freshness Secret: If