Grilled Chicken Bowl Recipe
grilled Jidori chicken, chile piquín black beans, cilantro lime rice, calabacitas, grilled corn, salsa verde, micro-greens
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the Jidori chicken breasts with olive oil, salt, and black pepper. Let them marinate for at least 30 minutes.
- 2
Cook the Rice
In a saucepan, rinse the long grain rice under cold water until the water runs clear. Add 2 cups of water, the juice of 1 lime, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed.
- 3
Grill the Chicken
Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
- 4
Prepare the Black Beans
In a small saucepan, heat the chile piquín black beans over medium heat. Stir occasionally and cook until heated through, about 5 minutes. Adjust seasoning if necessary.
- 5
Cook the Calabacitas
Slice the calabacitas into rounds. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the calabacitas and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.
- 6
- 7
