Spiced Chicken with Brown Rice and Black Beans

This dish features tender, spiced boneless skinless chicken breasts served over a bed of fluffy brown rice and hearty black beans. The combination of spices adds depth and warmth, while the beans provide a creamy texture that complements the chicken perfectly. It’s a wholesome meal that embraces traditional cooking methods with a dash of creativity through the use of flavorful spices.

Ingredients:

• 4 boneless skinless chicken breasts
• 1 cup brown rice
• 1 can black beans, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup chicken broth
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the brown rice and toast it for about 2 minutes.
2. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and cook for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice is cooking, season the chicken breasts with cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.
5. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
6. In the same skillet, add the black beans and lime juice, stirring to warm through. Season with salt and pepper to taste.
7. To serve, place a portion of brown rice on each plate, top with sliced chicken, and spoon the black beans over. Garnish with fresh cilantro.