# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - Juice of 1 lime
→ Brown Rice
10 - 1 cup uncooked brown rice
11 - 2 cups water
12 - 0.5 teaspoon salt
→ Black Beans
13 - 1 can (15 ounces) black beans, drained and rinsed
14 - 0.5 teaspoon cumin
15 - 0.5 teaspoon chili powder
16 - 0.25 teaspoon salt
→ Mango Avocado Salsa
17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - 0.5 small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - 0.25 cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - 0.25 teaspoon salt
→ Serving
24 - Lime wedges
25 - Additional chopped cilantro
# Directions:
01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 35 to 40 minutes until rice is tender and water is absorbed. Fluff with a fork and keep warm.
02 - In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken 5 to 7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice.
04 - In a small saucepan over medium heat, combine beans, cumin, chili powder, and salt. Stir and heat through, about 5 minutes.
05 - In a bowl, gently combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt. Mix until just combined.
06 - Divide brown rice among 4 bowls. Top with sliced chicken, black beans, and a generous scoop of mango avocado salsa. Garnish with lime wedges and fresh cilantro.
