Cilantro Lime Chicken And Rice Bowl Recipe By Tasty

CILANTRO LIME CHICKEN & RICE BOWL

Steps:

• Make rice: In a medium saucepan, combine the rice with 1 3/4 cup water and ½ teaspoon salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer until the rice is tender and water is absorbed, about 17 minutes.
• Remove rice from the heat and let cool slightly. Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.
• Meanwhile, make aioli: In a medium bowl, whisk mayonnaise with cilantro, jalapeño, lime juice, garlic powder and 2 teaspoons of water. Season with salt and pepper.
• In a medium nonstick skillet, heat 1 tablespoon olive oil over medium. Add Tyson® Grilled & Ready® chicken breast strips and cook, tossing occasionally, until warm, about 4 minutes. Remove to a plate.
• Return the skillet to medium and add the corn. Cook corn, tossing occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Scrape onto a plate.
• Add remaining tablespoon of olive oil to skillet and taco seasoning. Cook over medium, stirring constantly, until spices are toasted and fragrant, about 30 seconds. Add the black beans and season with salt and pepper. Cook, stirring occasionally, until the beans are warm, about 2 minutes. Remove from the heat.
• Fill 4 shallow bowls with rice. Top with corn, black beans, tomatoes, avocado, and chicken breast strips. Drizzle each bowl with aioli and garnish with cilantro.

CILANTRO LIME CHICKEN & VEGGIE RICE MEAL PREP RECIPE BY TASTY

Steps:

• Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.
• Add lime juice and cilantro. Stir to combine. Remove chicken from pan, place on a plate, and set aside.
• Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.
• Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.
• Distribute black beans, chicken, and cauliflower mixture evenly between 4 containers. Top with a wedge of lime.
• This meal prep can be refrigerated for up to 4 days.
• Enjoy!

ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY

Steps:

• In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
• Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
• Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
• Add garlic and cook for an additional minute.
• Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
• Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
• Add chicken back to the pot. Add cilantro and combine.
• Serve immediately.
• Enjoy!

CILANTRO-LIME CHICKEN AND RICE BOWL RECIPE BY TASTY

Steps:

• Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.
• Enjoy!

CILANTRO CHICKEN AND RICE

Steps:

• Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
• Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

BBQ CHICKEN SALAD CILANTRO LIME RICE BOWLS

Steps:

• Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
• Toss the chicken and BBQ sauce together until the chicken is well coated.
• Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados. Drizzle with dressing and serve.