Step 1

Cook the black rice according to the package instructions. Each type of rice cooks differently, so it's best to follow the package instructions. While the rice cooks, prepare the rest of the ingredients.

Step 2

Cut the green beans or string beans into 3 cm (1-inch) chunks. Pour water into a saucepan and season lightly with salt. Place over medium heat and bring to a boil, then add in the beans. Cook for 6 - 8 minutes or until the beans are cooked al dente, until almost soft.

Step 3

Cut the chicken breast into chicken cutlets, and place in a bowl. Add the cumin powder, paprika powder, olive oil, lemon zest, and season with salt and pepper. Using the kitchen thongs, coat the meat in the spice mix to combine.

Step 4

Place a large grill pan over high heat. Add the olive oil and a few of the chicken cutlets; make sure not to overcrowd the pan. Pan-fry the meat for 2 - 3 minutes per side. Repeat the process until all the meat is pan-fried.

Step 5

Place a separate pan over medium heat. Add 3 tbsp olive oil and diced garlic. Saute for a minute, then add the cooked black rice and drained beans. Stir, and saute for a minute or two. Stir in the lemon juice, and lemon zest. Cut the cutlets into strips and add to the rice in a pan. Stir to combine, then divide between four plates and serve.