Updated: May 25
1 Chicken Breast (you can also use 4 oz of steak or preferred protein instead)
1 cup Cooked Basmati or Jasmine Rice
1/2 Ear of Corn (or 1/4 can of drained corn)
¼ cup Red Onion
¼ cup Sour Cream or Mexican Cream
¼ cup Mozzarella or preferred white cheese
1 tsp Olive Oil (or Grapeseed/Avacado/Canola)
1/2 bunch Cilantro
1 Lemon or lime
½ cup Lettuce cut into ½ inch strips
¼ cup Canned Black beans
Optional: Your favorite Salsa, Pickled Red Onions
1. Dice the red onion into tiny cubes and set aside
2. Strip the Cilantro leaves from the stalks (or keep if desired) and then cut the Cilantro into a rough chop
3. Cut the lettuce into ½ in strips and set aside
4. Optional - Follow the recipe for: Picked Red Onions
5. Cook the rice following this recipe: Ultimate Basmati Rice
a. In a bowl add the zest of 1 lemon or lime to 1 cup of rice
b. Add a pinch of salt to the rice and 2/3 of the cilantro
c. Add the juice of ½ a lime or lemon to the rice
6. To make the Corn salsa:
a. add the ear or ½ can of corn to your bowl and squeeze half a lemon or lime into the corn.
b. Add a pinch of salt, along with 1/3 of the chopped cilantro and the red onion.
c. Let it sit or you can prepare this ahead overnight.
Cilantro Lemon Rice
Time to Cook:
1. Add the oil into a sauté pan on medium high heat.
2. Sprinkle your favorite seasoning or Adobo seasoning, taco seasoning, or fajita seasoning onto the chicken breast and let sit while pan heats up. (If you have a grill, the meat will taste better grilled, or on a grill pan indoors).
3. Once the oil is shimmering but not smoking, add the chicken breast and cook until internal temp reaches 165 degrees. Take chicken and let rest on the cutting board as you prep the rest of the bowl.
4. Warm up the black beans in the same pan that you cooked the chicken.
5. Take the bowl with the rice and add the corn salsa, sour cream, black beans, picked onions, lettuce, cheese, all laid out side by side over the rice.
6. Dice the chicken into 1 inch cubes and lay on top of the bowl
7. Add any additional salsa or hot sauce as desired, and spritz any remaining lemon/lime juice over the entire bowl.
8. Eat up!
A lot of the components in this recipe such as the corn salsa, rice, and picked onions keep well in the fridge for a few days, so I usually make 2-3 times this quantity to use for other meals like tacos for the next day