Southwest Chicken Dinner

It's been so long (again) since I've posted anything.  Such is life.  But this one was so good I had to post it.  Maybe one of these days I'll back post all the recipes I've saved over the last few months, but today is not that day. Ha. 

Okay so have you ever been to Verve, downtown?  They make the best "Burrito Bowl."  Everything there is gluten free except the tortillas.  So you can get anything in a bowl and it's gluten free.  When I saw this recipe, it reminded me of the burrito bowl.  Except I love their salsa.  Mango Pineapple.  It's my favorite.  And that is not what we put on ours.  But still.  So good.  It's from June/July 2016 Simple & Delicious.

Southwest Chicken Dinner
2 cups water
2 tbsp olive oil, divided
½ tsp salt
¼ tsp pepper
1 cup uncooked long grain rice
¼ cup chopped fresh cilantro
1 tsp grated lime peel
2 tbsp lime juice
1 tbsp taco seasoning
4 boneless skinless chicken breast halves
1 cup canned black beans, rinsed and drained
shredded cheese, salsa, and sour cream for serving

Bring water, 1 tbsp olive oil, salt, and pepper to a boil.  Stir in rice.  Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed.  Remove from heat.  Stir in cilantro, lime peel and lime juice.

Heat remaining 1 tbsp oil in large skillet over medium heat.  Cook chicken for 4 minutes per side or until 165*.  Slice into strips on cutting board.

Warm beans in microwave.  To serve, top the rice with the beans, sliced chicken, and desired toppings.

We topped ours with cheese and salsa.  Then stirred it all together.  So so yummy.  Not too spicy for me (or the kids).  Everybody liked it, and everybody said they want me to make it again.  So I guess I will.