Ingredients

Directions

1. Place the chicken in a bowl with the rest of the ingredients for the marinade; mix until chicken is evenly coated and then cover and place in the fridge to marinate for at least 20 mins
2. Cilantro lime rice: Add the water and salt to a small pot and bring to a boil over med-high heat
3. Stir in the rice, turn the heat down to low, cover, and simmer for 20 mins (or until all liquid is absorbed)
4. Turn off the heat and stir in the cilantro, lime, and butter.
5. Black Beans: In a small pot over medium heat, combine the drained black beans with the cumin, chili powder, and salt; Mix and cook until warmed through (~5 min)
6. Chicken: Preheat a pan over medium high; add 2 tsp oil and sear chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F; let rest 5 min then cut in small cubes
7. Add rice and romaine to the bowls as the base, then add the beans and chicken and top with your desired toppings (guacamole, salsa, cheese, sour cream) Enjoy!