2 tbsp extra-virgin olive oil, divided
2 limes, one for juice one for garnish
¼ cup chopped fresh cilantro
½ tsp each ground cumin and sea salt
¼ tsp ground black pepper
4 8-oz boneless, skinless chicken breasts
½ tsp chipotle chili powder
2 cups cooked brown rice
1 15-oz can unsalted black beans
3 cloves garlic, minced, divided
½ cup water
1 small avocado
2 tomatoes, diced
Start by preparing your rice. In a saucepan boil two cups of water and add 1 cup of rice. Cook for 20-25 minutes.
In a non-stick pan over medium heat, add olive oil, chicken, juice from one lime, cumin, sea salt, and chili powder over medium heat. Be sure to flip chicken so both sides are evenly cooked.
Once chicken is just about done cooking, add minced garlic to the chicken. Once rice is just about done, add black beans.
Prepare your toppings of diced tomatoes, avocado, cilantro, and lime wedges. You can dice and slice everything to your preferred portions.
Plate your dish, starting with rice mixture, add your chicken, and then garnish with tomato, avocado, cilantro, and lime juice. Enjoy!