# What Goes In:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon cumin
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Juice of 1 lime
→ Brown Rice
10 - 1 cup uncooked brown rice
11 - 2 cups water
12 - ½ teaspoon salt
→ Black Beans
13 - 1 can (15 ounces) black beans, drained and rinsed
14 - ½ teaspoon cumin
15 - ½ teaspoon chili powder
16 - ¼ teaspoon salt
→ Mango Avocado Salsa
17 - 1 large ripe mango, diced
18 - 1 ripe avocado, diced
19 - ½ small red onion, finely chopped
20 - 1 small jalapeño, seeded and finely chopped
21 - ¼ cup fresh cilantro, chopped
22 - Juice of 1 lime
23 - ¼ teaspoon salt
→ Serving
24 - Lime wedges
25 - Additional chopped cilantro
# How to Make It:
01 - In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 35-40 minutes until rice is tender and water is absorbed. Fluff with a fork and keep warm.
02 - In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add chicken breasts and coat evenly. Let marinate for at least 15 minutes.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken 5-7 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice.
04 - In a small saucepan over medium heat, combine beans, cumin, chili powder, and salt. Stir and heat through, about 5 minutes.
05 - In a bowl, gently combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt.
06 - Divide brown rice among 4 bowls. Top with sliced chicken, black beans, and a generous scoop of mango avocado salsa. Garnish with lime wedges and fresh cilantro.
