A delicious and wholesome dish featuring tender chicken with black beans, corn, and salsa, served over flavorful cilantro lime rice. Perfect for a quick and satisfying weeknight dinner.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup black beans, cooked. 1 cup corn kernels, fresh or frozen. 1 cup salsa. 1 cup long-grain white rice. 2 cups chicken broth. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Season chicken breasts with cumin, chili powder, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add black beans, corn, and salsa. Cook for 3-4 minutes until heated through. In a separate pot, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked, about 18-20 minutes. Stir in cilantro and lime juice into the cooked rice. Serve the chicken over the black bean and corn mixture, accompanied by cilantro lime rice. Garnish with additional cilantro and lime wedges if desired.
Prep Time: 15 minutes
Cook Time: 30 minutes
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