What's for Dinner Wednesday~One Pan Cilantro-Lime Chicken and Rice with Black Beans

Hello dear friends.  We are still enjoying the warm temps here in Atlanta.  It was in the 80s yesterday!!!  A record high.  However, with those glorious temps comes the pollen, and itchy watery eyes and runny noses.

Our youngest is home on spring break, so we have been trying out a few new recipes this week.

This one reminds us of Chipotle, and is super easy.  Another one pan dish, hooray!!

One Pan Cilantro-Lime Chicken and Rice with Black Beans

Ingredients

1 lb boneless skinless chicken breasts, diced into 1 inch cubes
1 TBS canola oil (we prefer to use olive oil)
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate) ***we omitted as they are a migraine trigger for our daughter
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth (if you don't have low sodium on hand, I would just omit the extra salt)
1 (4oz) can chopped green chilies
2 tsp lime zest
3 TBS lime juice
1 (14.5 oz) can black beans, rinsed and drained well
2 cups minute white rice (do not use regular rice!)
1/3 C chopped cilantro

Directions

Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking.  Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste.  Bring mixture to a boil, add rice, fully immerse in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5-6 minutes.
If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture.  Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

I think if you shredded the chicken instead of dicing it into cubes, this would also make a great burrito filling.

As always, I like to link back to the original recipe and give credit where credit is due.

Original recipe can be found here.

Sharing with the ladies for Thoughts of Home on Thursday.