Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup uncooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 cup shredded cheddar cheese (optional)
Feel free to substitute quinoa for the brown rice or use grilled shrimp instead of chicken for a seafood twist. The beauty of this dish lies in its adaptability, much like the varying seasons of Devon that taught me to appreciate nature’s bounty.
Instructions
- In a small bowl, mix together olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade.
- Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked and charred to your liking. Let it rest before slicing.
- While the chicken is grilling, cook the brown rice according to package instructions. Once cooked, fluff with a fork and set aside.
- In a large bowl, combine cooked brown rice, black beans, and cherry tomatoes. Toss to mix.
- To assemble, divide the rice mixture into bowls, top with sliced grilled chicken, avocado slices, and a sprinkle of cheddar cheese if using.
- Garnish with fresh cilantro and serve with lime wedges on the side for a zesty kick.
As you prepare this dish, remember to savor the process and enjoy the aromas that fill your kitchen, much like the comforting smells that filled our cottage back in Devon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
