Cilantro Lime Chicken with Rice and Black Beans

Rice bowls are quickly becoming one of my new favorite meals.  I found this one and another recipe (that I'll be posting here soon) and they. are. awesome!  They're filling and healthy. Also, cilantro is growing on me.  I always thought it tasted like soap, but in small doses I really, really enjoy it!

Ok, go grab these items:

• 2 to 3 tablespoons lime zest + more for garnishing
• 1/3 cup lime juice
• 1/3 cup honey
• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1/4 teaspoon cayenne pepper, optional and to taste
• about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
• about 3 cups cooked rice (you could also use two 8.8-ounce pre-cooked Uncle Ben's Original Rice packets)
• one 15-ounce can black beans, drained and rinsed
• 1 cup corn (you can use frozen or canned, if you use canned make sure you drain it well)
• 3/4 cup red bell pepper, seeded and diced small (orange or yellow peppers may be substituted)
• 3/4 cup cilantro leaves, chopped; or to taste

1. To a medium bowl or large measuring cup, add the lime zest, lime juice, honey, 2 tablespoons olive oil, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
2. To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through. (I won't lie, I didn't follow the recipe very well and I cooked the chicken all of the way through.. Whoops!  Thankfully it turned out just fine.)
3. Add the sauce, noting that it may bubble up in the first few seconds. Allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
4. Turn the heat to low and add the rice, black beans, corn, red peppers, cilantro, stir well to combine, and cook until everything is heated through. Taste and check for seasoning balance, making any necessary adjustments (more salt, pepper, pinch of sugar or cayenne, splash of lime juice, etc.) and garnish with a pinch of lime zest before serving. Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

I didn't add the black beans, corn, bell pepper and cilantro to the cooking chicken and sauce.  I kind of liked the hot chicken mixed in with the cool rice and veggies.  This is really good reheated.  Also, next time I'd definitely add more black beans and less rice, but you can do whatever you'd like!  That's what's great about cooking some of these meals is that you can really add or omit anything you'd like.  I always recommend going with the recipe first and then changing it up for next time.

This meal serves four and is great for leftovers.

One Pan Pesto Chicken

This recipe was super easy and really delicious.  My mom got me a Veggetti a while ago and I decided it was about time I use it once I found this recipe.  It's like a pencil sharpener, except for your veggies.  Weird, but fun.

Here's what you'll need:

• 2 tablespoons olive oil
• 3 skinless, boneless chicken breasts, cut into 2-inch pieces
• 1 medium red pepper, deseeded and sliced
• 5 medium zucchini, cut into ribbons or spirals (I used 3 large)
• 1 pint grape tomatoes, halved
• ¼ cup pesto homemade or store-bought (I used this stuff, I got it in the pasta sauce section of Cashwise (Coburn's)) and I used the entire 3.5 oz jar instead of wasting the little bit that was left
• mozzarella cheese, optional (you can get this in the deli section of your grocery store - I got the mozzarella pearls)

Set large pan (I actually used a pot) over medium heat. Drizzle in olive oil. Once the olive oil begins to shimmer, add the chicken pieces and the red pepper (I added a shake or 3 of this stuff, too) and cook, stirring frequently, until the chicken is cooked throughout, about 8 to 10 minutes. Stir in zucchini, tomatoes, pesto, and mozzarella cheese, if using. Serve immediately.

Chipotle Lime Chicken

I've been finding all sorts of great recipes on the Pinterest lately and sticking to our menus we create has been really easy because of it.

I found this recipe for the chipotle lime chicken and actually used breasts instead of the suggested chicken thighs.  Brent and I usually purchase chicken breast in bulk and it works out better that way since we don't have to worry about dealing with bones, skin, etc.

Here's what you'll need:

2-2.5 lbs chicken thighs (or breast)
1/2 cup fresh lime juice (for the love of Pete, don't use the stuff from the bottle)
1 teaspoon fresh lime zest
1/4 cup olive oil
3 tablespoons fresh cilantro leaves, roughly chopped
1 jalapeño, chopped finely (don't get rid of the ribs and seeds unless you're a Sally) ;)
2 teaspoons chipotle chili powder, or more to taste
5 garlic cloves, minced
1 1/2 tablespoons honey
2 teaspoons salt, or to taste
Lime wedges, for serving

Mix everything for the marinade together and pour over chicken in a quart size freezer bag.  Squeeze as much of the air out of the bag as you can and refrigerate for AT LEAST 2 hours.  I marinated the chicken overnight.

Fire up the grill and cook the chicken to 165˚F, brushing on the bits of garlic, jalapeño and cilantro as it cooks.  You could also cook this in the oven @ 400˚F for about 20 minutes, or until cooked though.

I served this with jasmine rice that I cooked with some fresh pineapple juice that I got when I cut up a pineapple and a couple tablespoons of shredded coconut.  Also, this was AMAZING with the fresh pineapple.  Try it out.