Southwest Chicken and Rice Bowl

Method

1. 1

   Cook the rice according to package directions and keep warm.

2. 2

   Season the chicken thighs with cumin, salt and pepper.

3. 3

   Heat the olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through, about 6 minutes per side.

4. 4

   Rest the chicken 5 minutes, then slice.

   💡 Slicing too soon lets all the juice run out onto the board instead of staying in the meat.

5. 5

   In the same pan, warm the black beans and corn together for 3 minutes.

6. 6

   Divide the rice between bowls and top with the sliced chicken, beans, corn and bell pepper.

7. 7

   Finish each bowl with a spoonful of Greek yogurt and a squeeze of lemon.