Instructions
5 steps · tick them off as you cookSeason chicken thighs with cumin, chili powder, salt and pepper; sear 6 minutes per side until golden and cooked through, then slice.
6 minutesCook rice, then fold in lime juice and chopped cilantro while warm.
Rinse black beans and warm with a pinch of cumin.
Divide rice among 4 containers; top with chicken, beans and corn.
Store up to 4 days in the fridge; reheat 2 minutes in the microwave, adding fresh toppings after.
2 minutes
Chef's tip
Store cut avocado and cheese separately and add them only at serving to keep everything fresh and bright all week.
Suggested pairing
Pair with a cold Mexican lager or a tart hibiscus agua fresca.
Nutrition facts
Per serving
- Fat
- 8.8 g
- Carbohydrates
- 100.1 g
- Fibre
- 8.7 g
- Sugars
- 4.1 g
- Protein
- 51.2 g
- Sodium
- 175 mg
Values for information only.
About this recipe
Smoky cumin chicken, cilantro-lime rice, black beans and corn packed into vibrant grab-and-go bowls.
MexicanEasymeal prepfreezer-friendlyhigh-proteingluten-free
