One Pan Cilantro-Lime Chicken and Rice with Black Beans

Ingredients

• Canola oil

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• Limes

  Raw

  1 fruit or 67g

• Lime juice

  Raw

  3 tbsp or 45g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Once hot add chicken, season with salt and pepper, and sauté until cooked through, about 6 minutes per side, adding in lighter portions of the green onions and garlic at last 1 minute of cooking.
3. Stir in broth, green onion greens, green chilies, lime zest, lime juice, and black beans, and season with salt and pepper to taste.
4. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil about 15-20 minutes, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
5. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

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