# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - Zest and juice of 2 limes
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 0.5 tsp chili powder
08 - 0.5 tsp salt
09 - 0.25 tsp black pepper
10 - 0.25 cup fresh cilantro, chopped
→ Bowls
11 - 2 cups cooked white or brown rice
12 - 1 cup black beans, rinsed and drained
13 - 1 cup cherry tomatoes, halved
14 - 1 cup corn kernels (fresh, frozen, or canned)
15 - 1 avocado, sliced
16 - 0.5 red onion, thinly sliced
17 - 0.25 cup fresh cilantro, chopped
18 - Lime wedges, for serving
→ Cilantro-Lime Drizzle
19 - 0.25 cup Greek yogurt or sour cream
20 - 2 tbsp lime juice
21 - 2 tbsp fresh cilantro, chopped
22 - 1 tbsp olive oil
23 - 1 small clove garlic, minced
24 - Pinch of salt
# Cooking Steps:
01 - In a bowl, combine olive oil, lime zest and juice, minced garlic, cumin, smoked paprika, chili powder, salt, black pepper, and chopped cilantro. Add chicken, tossing to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 5 to 7 minutes per side until fully cooked and charred. Remove and rest for 5 minutes before slicing.
03 - Whisk together Greek yogurt, lime juice, chopped cilantro, olive oil, minced garlic, and a pinch of salt in a small bowl until smooth.
04 - Divide cooked rice evenly among four bowls. Top with sliced chicken, black beans, cherry tomatoes, corn kernels, sliced avocado, red onion, and chopped cilantro.
05 - Drizzle each bowl with cilantro-lime sauce and garnish with lime wedges on the side.
