Cilantro Lime Chicken Bowl
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How Plus works- 750
- CALORIES
- 56g
- PROTEIN
- 87g
- CARBS
- 20g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 180g (6.5 oz) chicken breast
- 70g (1/3 cup) white rice, dry
- 80g (1/2 cup) black beans, drained
- 40g (1/4 cup) corn
- 40g (2.5 tbsp) salsa
- 25g (1/5 avocado) avocado
- 2 tsp (10ml) olive oil
- 140ml (generous 1/2 cup) water, for the rice
- Juice and zest of 1 lime; 3 tbsp coriander, chopped
- 1 tsp ground cumin, 1/2 tsp fine salt
10 ingredients, each with the gram weight the macros above were computed from.
Method
- Cook the rice in the 140ml water: boil, cover, lowest heat 10 min, rest 10 min.
- Fork the lime zest, half the lime juice and the coriander through the hot rice. Hot rice absorbs; cold rice just gets wet.
- Rub the chicken with the cumin and salt.
- Sear in the oil over medium-high, 5 min a side, to 74C / 165F at the thickest point.
- Rest it 5 min, then slice across the grain into 1cm / 1/2in strips.
- Warm the beans and corn through in the same pan for 2 min, using what the chicken left behind.
- Build the bowl in sections and finish with the salsa, the rest of the lime juice and the avocado.
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How Plus worksTip: dress the rice while it is steaming. The lime and coriander go into the grain instead of sitting on top, which is the actual difference between this and a takeaway bowl.
EquipmentSkillet, small lidded pan
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KeepsFridge 4 days. Cut the avocado fresh on the day or it browns and goes bitter.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.