A deliciously seasoned chicken served over brown rice, beans, and corn for a healthy, filling meal

 

Yield: 4–6 servings

 

Ingredients:

Chicken:

1¼ lb. chicken cutlets, cut thin

3 tablespoons oil, plus 1 tablespoon for grilling

1½ teaspoons salt

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons paprika

1 teaspoon chili powder

¼ teaspoon black pepper

½ teaspoon smoked paprika

 

Rice:

2 tablespoons oil

1 onion, chopped

2 cloves garlic, chopped

2 cups brown rice

4 cups water

2 tablespoons salt

 

Toppings:

1 can black beans, drained and washed

1 can corn, drained

1 avocado, cubed

½ cup grape tomatoes, cut in half

Salsa (optional)

Parsley (optional)

Cilantro (optional)

Lemon or lime juice (optional)

 

Directions:

To prepare chicken, place cutlets in a large bowl.

Add oil, salt, onion powder, garlic powder, paprika, chili powder, black pepper, and smoked paprika.

Mix well until combined.

Set aside to marinate.

To prepare rice, heat oil in a medium-sized pot.

Sauté onion until soft and lightly colored.

Add garlic and sauté until fragrant.

Add water and salt.

Bring to a boil.

Lower heat and cover.

Simmer for 45 minutes or until water evaporates.

Let rest 10 minutes, then fluff with a fork.

Meanwhile, cook chicken by heating 1 tablespoon oil in a skillet or grill pan.

Place chicken in a single layer without overlapping; if needed, cook in more than one batch.

Cook for 4 minutes on each side, or until slightly browned.

Transfer chicken to a plate and cover with aluminum foil to keep warm.

Place rice in a large bowl.

Place black beans, corn, avocado, jalapeño, and grape tomatoes over rice.

Top with chicken.

And rest of toppings, if desired.