Lime Chicken with Carrot Rice and Refried Beans

This dish features tender lime-marinated chicken served over a bed of vibrant carrot-infused rice, accompanied by creamy refried beans. The tangy lime brightens the savory flavors, while the carrots add a subtle sweetness and a pop of color. This balanced meal combines traditional elements with a creative twist, making it both satisfying and appealing.

Ingredients:

• 4 chicken thighs, boneless and skinless
• 1/4 cup lime juice
• 2 cups rice
• 1 cup carrots, grated
• 1 can refried beans
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine lime juice, garlic powder, cumin, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes.
2. In a saucepan, heat olive oil over medium heat. Add the grated carrots and sauté for 2-3 minutes until softened.
3. Add the rice to the saucepan and stir well to combine with the carrots. Pour in 4 cups of water, bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until the rice is tender.
4. While the rice cooks, grill or pan-sear the marinated chicken thighs over medium-high heat for about 6-7 minutes per side, or until cooked through and golden brown.
5. Heat the refried beans in a small pot over low heat, stirring occasionally until warmed through.
6. To serve, place a scoop of carrot rice on each plate, top with the grilled chicken, and add a side of refried beans. Garnish with fresh cilantro.