Okay so have you ever been to Verve, downtown? They make the best "Burrito Bowl." Everything there is gluten free except the tortillas. So you can get anything in a bowl and it's gluten free. When I saw this recipe, it reminded me of the burrito bowl. Except I love their salsa. Mango Pineapple. It's my favorite. And that is not what we put on ours. But still. So good. It's from June/July 2016 Simple & Delicious.
Southwest Chicken Dinner
2 cups water
2 tbsp olive oil, divided
½ tsp salt
¼ tsp pepper
1 cup uncooked long grain rice
¼ cup chopped fresh cilantro
1 tsp grated lime peel
2 tbsp lime juice
1 tbsp taco seasoning
4 boneless skinless chicken breast halves
1 cup canned black beans, rinsed and drained
shredded cheese, salsa, and sour cream for serving
Bring water, 1 tbsp olive oil, salt, and pepper to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed. Remove from heat. Stir in cilantro, lime peel and lime juice.
Heat remaining 1 tbsp oil in large skillet over medium heat. Cook chicken for 4 minutes per side or until 165*. Slice into strips on cutting board.
Warm beans in microwave. To serve, top the rice with the beans, sliced chicken, and desired toppings.
