Coriander Lime Chicken Rice Bowls

• Cilantro Lime Chicken
• 500g chicken thighs, diced
• 1 tbsp olive oil
• Zest of 2 limes
• Juice of 1 lime
• 20g fresh cilantro (coriander), finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• Black pepper
• Bowls
• 250g dry rice
• 2 x 400g tins black beans, drained
• 200g cherry tomatoes, diced
• ½ red onion, finely diced
• 1 avocado, diced
• Juice of 1 lime
• Small handful cilantro, chopped
• Salt and pepper

Instructions:

1. 1.

   1. Combine the chicken with the olive oil, lime zest, lime juice, cilantro, cumin, paprika, salt, and pepper. Marinate for **4–12 hours** if possible.

2. 2.

   2. Cook the rice according to the packet instructions.

3. 3.

   3. Warm the black beans in a saucepan with a vc of water and a pinch of salt.

4. 4.

   4. Mix together the tomatoes, red onion, avocado, cilantro, lime juice, salt, and pepper.

5. 5.

   5. Cook the chicken in a large frying pan over medium-high heat for **8–10 minutes** until golden and cooked through.

6. 6.

   6. Divide the rice between bowls and top with the black beans, chicken, and salsa.

7. 7.

   7. Finish with an extra squeeze of lime.