Spiced Chicken
with Mexican Brown Rice & Bean Medley
Lime zest and paprika adds both brightness and smokiness to this weeknight chicken dish. Boneless, skinless thighs stay super juicy, giving this dish extra flavor. We love that everything gets tossed together at the end—it helps all the flavors marry!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
Brown Rice
2 box
Black Beans
4 unit
Roma Tomato
1 unit
Yellow Onion
1 unit
Lime
24 ounce
Chicken Thighs
2 teaspoon
Smoked Paprika
Not included in your delivery
unit
Salt
2 tablespoon
Olive Oil
unit
Pepper
Nutrition Values
Utensils
Instructions
Cook the rice: Bring a large pot of salted water to a boil. Once boiling, add the rice and boil for 25-30 minutes, until tender. When finished, drain the rice, just like pasta.
Wash and dry all produce. Meanwhile, halve, peel, and finely dice the onion. Dice the tomatoes. Drain and rinse the black beans. Zest, then halve the limes.
In a shallow dish, combine the smoked paprika, half the lime zest, and a large drizzle of olive oil. Cut the chicken into bite-sized pieces and toss into the spice mixture. Season generously with salt and pepper.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook, tossing for 5-6 minutes, until browned and cooked through. Remove from the pan and set aside.
Cook the onions: Add the onions to the same pan over medium heat. If the pan is too dry, add another drizzle of olive oil. Cook, tossing for 4-5 minutes, until softened. Add a splash of water to help scrape up the browned bits from the bottom of the pan. Remove the pan from heat.
When the rice is done, toss into the pan along with the onions, tomatoes, black beans, and spiced chicken. Toss over medium heat until heated through. Stir in a squeeze of lime juice, a large drizzle of olive oil, and the remaining lime zest. Season generously with salt and pepper, enjoy!
