Cumin-Lime Chicken & Black Bean Bowls with Charred Scallion Salsa

Cumin and lime have long brightened Latin-inspired marinades with earthy heat and citrus snap. Here they coat seared chicken thighs for hearty black-bean bowls finished with a smoky charred scallion salsa.

Serves 3

Estimate for one serving

• 680 cal
• 38g protein
• 72g carbs
• 26g fat
• 13g fiber

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Ingredients

• 1 lb boneless skinless chicken thighs
• 15 oz canned black beans
• 0.75 cup brown rice
• 6 scallions
• 1 jalapeño
• 2 cloves garlic
• 2 tsp ground cumin
• 2 lime
• 2.5 tbsp olive oil
• 1 cup cherry tomatoes
• 0.5 cup fresh cilantro
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 1.5 cups water

Instructions

1. 1Combine chicken thighs with cumin, juice of lime, olive oil, salt, and pepper. Let marinate 10 minutes while rice cooks.
2. 2Rinse rice. Bring water and salt to boil, add rice, reduce to low, cover and cook 35 minutes until tender. Fluff and reserve.
3. 3Heat oil in a cast-iron skillet over high heat. Cook marinated chicken 5–6 minutes per side until charred and 165 °F internally. Rest 5 minutes, then slice.
4. 4While chicken rests, toss scallions and halved jalapeño with oil. Char in the same skillet 3–4 minutes until blistered. Chop and mix with minced garlic, diced tomatoes, chopped cilantro, juice of lime, salt, and olive oil to make salsa.
5. 5Warm drained black beans with remaining cumin and a splash of water for 2 minutes.
6. 6Assemble bowls: rice base, black beans, sliced chicken, generous charred scallion salsa. Serve with extra lime wedges.