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Mix marinade ingredients together.
If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally in half.
Place chicken and veggies in separate ziplock bags. Pour half of the marinade mixture into each bag.
Refrigerate vegetables and chicken for one hour, or up to 8 hours.
When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat.
Add onion and saute for 2-3 minutes or until tender.
Add the rice and cook, stirring constantly, until golden, about 5 minutes.
Add garlic, cumin and salt and cook for 30 seconds.
Add chicken broth and bring to a boil.
Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes.
Remove from heat. Remove lid and squeeze juice from 1 lime over the rice, but do NOT stir. Return lid and allow to rest for 5-10 minutes.
Then, remove lid, sprinkle with cilantro and fluff gently with a fork. (Don't "stir" it, just fluff it with a fork so it doesn't get mushy.)
While the rice is cooking, prepare chipotle cream sauce by mixing all ingredients together. Refrigerate until ready to serve.
Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from ziplock bag, discard marinade and add to skillet.
Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over, cover and reduce heat to medium.
Cook until chicken is cooked through (about 5 more minutes, depending on the thickness).
Remove to a cutting board and allow to rest 3-5 minutes before slicing.
While chicken is resting, add another splash of oil to the same skillet over medium heat.
Drain vegetables in a colander to remove excess marinade.
Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through. I like them to still have a little crunch.
In bowls, layer rice, vegetables, and chicken. Top with Chipotle Lime Crema.