2 lg Chicken breasts or thighs, boneless and skinless
2 lg Red bell peppers
1 med Red onion
2 tbs Olive oil
1 clove Garlic
1 tsp Cumin
1 tsp Chili powder (to taste)
2 tbs Cilantro, freshly chopped
2 cups Rice, cooked (brown or white)
1 can Black beans, drained and rinsed
1 can Corn, drained
1 Lime, sliced into wedges
1 Tomato, chopped
1 cup Shredded cheese
1 lg Avocado, chopped
1 Preheat oven to 400°F.
2 In a large bowl, combine lime juice, olive oil, garlic, cumin, salt and pepper, chili powder and 1 tablespoon cilantro. Mix. Add chicken and, if possible, marinate for 15-30 minutes.
3 Line a baking sheet with foil and spray with nonstick spray.
4 Place chicken, peppers and onions onto baking sheet in a single layer. Drizzle veggies with olive oil, salt and pepper.
5 Bake in a preheated oven for 25-35 minutes, testing to make sure chicken is cooked. Flip chicken twice while cooking to get evenly browned.
6 While chicken is cooking, add rice to boiling water and cook as directed. Fluff and set aside, adding lime juice, salt and pepper to taste.
7 Rest chicken for 10 minutes before slicing or shredding.
8 When ready to serve, place ½ cup rice in a bowl and alternate onions, peppers, black beans, corn, tomatoes, cheese and avocado.
Garnish with fresh cilantro (optional). Serve with a wedge of lime and sour cream (also optional).
Serves 4 | Prep Time 45 mins