Ingredients
¼lbschicken breastsboneless, skinless
¼cupolive oil
⅓cuplime juice
1tsphoney
1tspkosher salt
¼tspcuminground
2garlic clovesminced
¼cupwater
1½tspsmoked paprika
1tsponion powder
2tspchili powder
3cupscooked ricebrown or white, or you can use quinoa
⅓cupcilantro leaveschopped
1limejuice
salt and pepperto taste
15ozblack beans1 can, drained and rinsed, thawed from frozen or canned
1cupcorn kernels
1cupsalsafresh
Preparation
To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the garlic, honey, salt, cumin, smoked paprika, onion powder, and chili powder.
Seal bag and shake to combine. Add the chicken to the bag of marinade, seal, and place in the refrigerator. Marinate at least 30 minutes or up to 8 hours.
Preheat a grill over medium-high heat. Add the chicken and cook for 5 to 6 minutes on each side or until cooked through.
Chop the cooked chicken into bite sized pieces.
Place the rice or quinoa in a large bowl; add the cilantro, lime juice, and salt and pepper to taste. Toss to coat the rice evenly.
Divide the rice between 4 meal prep containers. Arrange the chicken, beans, corn and salsa on top. Cover and store in the refrigerator until ready to heat and serve.
