Step 1

Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.

Step 2

Preheat your oven to 400°F.

Step 3

Pound or cut your chicken breast so it is even in thickness throughout. Drizzle with a bit of olive oil, salt, and pepper and place into a baking dish. Roast for 25-30 minutes or until the thickest part of the chicken reaches 165°F.

Step 4

Cut into small pieces after it has finished cooking and rested for a couple of minutes.

Step 5

Cut the tomatoes in half the long way and scoop out the seeds. Dice the tomatoes so they are about ¼ inch cubes and place in a large bowl.

Step 6

Dice ½ of a red onion and add to the the tomatoes.

Step 7

Cut the stems off of the jalapeño pepper. Cut the pepper into a small dice and add to the mixture.

Step 8

NOTE: If you aren’t a fan of heat, then take out the ribs and seeds before chopping up the peppers.

Step 9

Cut the stems off of a small bunch of cilantro and finely chop the leaves until you have ¼ cup, add to the bowl.

Step 10

Cut a lime in half and squeeze its juice into the mixing bowl. Stir all of the ingredients together and add salt and pepper to taste.

Step 11

Wash and cut all of the vegetables into a medium dice.

Step 12

In a large skillet over medium high heat, add some oil and cook the zucchini and peppers for 2-3 minutes. Then add the mushrooms and salt lightly. Cook until the mushrooms have started to develop some color. Dump into a large bowl.

Step 13

Add all of the sauce ingredients to a blender and blend until smooth.

Step 14

In a large skillet over medium high heat, add the sauce and cook for 1-2 minutes, stirring constantly.

Step 15

Add in the chicken and toss to coat. Dump the chicken into the bowl with the vegetables.

Step 16

Measure out the rice and rinse the canned beans. Add to the bowl and mix. Season with salt and pepper to taste. A touch of lime juice is nice as well.

Step 17

This recipe makes 5 servings. Divide your ingredients 5 ways. Store the pico in a smaller, separate container.