Elements:
- 4 chicken breasts
- fresh chopped parsley
- two cups cooked brown rice
- 1 can of black beans, rinsed & drained
- 1 can of corn
- two diced clean tomato
- 2 avocado, diced
- 2 fresh new limes
- one cup salsa
- olive oil
- salt & pepper
Directions:
- Put the chicken in a mixing bowl. Drizzle with just enough extra virgin olive oil to coat. Season with salt and pepper, as well as a generous amount of fresh chopped parsley. Allow for a 20-minute rest period.
- Cook the chicken for about 4 minutes for every side, depending on the thickness. You can do this on a grill pan or a fire grill. Put it to one side.
- As quickly as you dice them, toss with lime juice to coat prevents browning and a minimal salt.
- Plate with a foundation of the brown rice. On best of that sprinkle on some corn, black beans and diced tomato.
- At the time the chicken has rested a handful of minutes, slice on an angle. Layer the veggies, corn and chicken over the rice.
- Top with a major spoonful of the avocado on the chicken. Pour as much salsa overtop as you’d like and finish with a big squeeze of lime juice.