Mexican Chicken & Rice Bowl

This recipe has a few steps in it… but it’s worth the effort. Many of the ingredients can be substituted, like the vegetables, but it’s important to have fresh cilantro and limes. In fact, it’s easier to juice 2 limes and chop a bunch of cilantro before you start. Serves 2-4.

• Ingredients:
  
  For the Rice
• 1 Cup of your favorite rice- white, Jasmine, Basmati or brown.
• 2 Cups water
• ½ Teaspoon salt
• 2-3 Tablespoons chopped cilantro
• 2-3 Tablespoons of fresh lime juice
  
  For the Marinate
• 1/3 Cup oil, vegetable or olive
• Zest of 1 lime, chopped very fine
• Juice of 1 lime
• 1 Tablespoon maple syrup
• 1 Tablespoon Mexican (Taco) seasoning. See below
  
  Mexican Seasoning Blend
• 1 Tablespoon each- chili powder and ground cumin
• 1 Teaspoon each- smoked paprika, fine salt and ground black pepper
• ½ Teaspoon each- garlic powder, onion power and finely chopped dried oregano
• Pinch of red pepper flakes or cayenne (optional)
  
  Chicken – Veggies – Toppings
• 1 Pound boneless skinless chicken breast, cut in 1 inch cubes
• 1 Red bell pepper, sliced
• 1 Large onion, sliced
• Options: Pieces of broccoli, colliflower, zucchini sticks or thinly sliced carrots
• 1 Can black beans, rinsed
• 1 Cup The Net Gourmet’s Corn Salsa (Recipe in “Sides”)
• 1 Avocado, sliced
• Salsa or sliced grape tomatoes
• ½ Cup shredded cheese, Mexican blend, cheddar, or pepper jack

Directions: Preheat oven to 375° F

In a large bowl, combine all the marinate ingredients. Whisk to combine. remove and reserve 3 tablespoons of the marinate. Add the cubed meat and marinate for at least 20 minutes. An hour (or more) is best.

Cook the rice according to package directions. When done, add the 2-3 tablespoons of lime juice and chopped cilantro. Fluff with fork and reserve.

While the rice is cooking, line a large cookie sheet with parchment paper. Drain the excess marinate from the meat and arrange the meat in 1 layer on one half of the pan. Put the remaining marinate into the bowl and add the sliced vegetables. Toss to coat well and then lay them out on the other half of the pan. Bake for 20 to 25 minutes until chicken reaches 165° F.

To serve, scoop each ingredient one at a time, next to each other into the bowl. Rice, chicken, veggies, corn salsa, black beans then avocado. Top with some shredded cheese,, salsa and more chopped cilantro (please see the image).