Chicken Taco Bowls

Ingredients

• 1 teaspoon olive oil
• ¼ cup minced onion
• ½ cup diced red bell pepper
• 3 cloves minced garlic
• 3 tablespoons chopped cilantro (plus more for garnish)
• 15 oz can black beans (not rinsed or drained)
• ¼ cup water
• ½ teaspoon cumin
• 1 bay leaf
• ½ teaspoon kosher salt
• 2 limes (1 juiced, 1 cut into wedges)
• 4 boneless skinless chicken thighs (fat trimmed (about 20 ounces))
• 2 to 2 ½ tablespoons taco seasoning (homemade or store bought)
• 3 cups cooked white rice (heated (I use my cilantro lime rice for this))
• ½ cup pico de gallo (homemade or store bought)
• 1 small haas avocado (4 ounces total, sliced or diced)

Steps

1. Soften the onion, pepper, garlic, and cilantro in the oil, 3 to 5 minutes. Add the beans with their liquid, the water, cumin, bay leaf, and salt and simmer while you cook the chicken.
2. Toss the chicken in the lime juice and taco seasoning. Cook it in a hot oiled grill pan or skillet until done, then slice it.
3. Fill 4 bowls with rice and beans, then add the chicken.
4. Add pico, avocado, cilantro, and a lime wedge when you eat.

Pairs well with my Cilantro Lime Crema.