📖 Instructions

1. First, marinate the chicken. In a bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, and salt. Add the chicken breasts, ensuring they're fully coated. Let it marinate for at least 30 minutes, or even better, overnight in the fridge. You'll thank yourself later; it makes all the difference!
2. While the chicken marinates, cook the brown rice according to package directions. I always add a bay leaf to the cooking water; it gives the rice a subtle depth of flavor. Nobody really notices, but it makes the rice more flavorful.
3. Next, heat a large skillet over medium-high heat. Add a drizzle of olive oil. Once the skillet is hot, add the marinated chicken breasts. Cook for about 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
4. In the same skillet, add the corn, black beans, and diced bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp. They shoudl be slightly charred but not mushy.
5. Now, add the cooked brown rice to the skillet with the vegetables. Stir to combine.
6. Finally, stir in the chopped cilantro and remaining lime juice. Season with salt and pepper to taste.
7. Slice the cooked chicken breasts and arrange them over the rice and vegetable mixture in the skillet. Or, if you prefer, you can shred the chicken and mix it in. I've done both, and tbh, it's equally delicious!
8. Serve immediately. Garnish with extra cilantro, lime wedges, or a dollop of Greek yogurt, if desired. I like to add a sprinkle of cotija cheese, too. Why not, right?