Chicken Salad Rice Bowl

Fresh and crisp!

Serving size: 6

Prep time: 15 minutes

Cook time: 20 minutes

INGREDIENTS:

Rice

1 pound boneless chicken breast

2 tablespoons taco seasoning

3 tablespoons flour

1-2 tablespoons Sciabica olive oil

2 SONS bell peppers

FOR THE DRESSING: 

2 tablespoons Sciabica olive oil

3 tablespoons lime juice 

1 tablespoon cilantro, chopped

1 garlic clove, minced

½ teaspoon maple syrup

¼ teaspoon ground cumin

1 tablespoon sour cream

Pinch of salt and pepper

SALAD BOWL:

5 cups romaine lettuce

1 can corn

1 can black beans

½ red onion, chopped

1 avocado, sliced

INSTRUCTIONS:

1. Cook rice. We used 2 cups of rice.

2. Season chicken breast with salt, pepper, taco seasoning and flour. 

3. Warm pan over medium high heat with olive oil. Add chicken and cook for about 4 minutes on each side. Set aside to cool.

4. Add peppers to the same heated skillet that you used for the chicken and cook until soft.

FOR THE DRESSING:

1. Mix all dressing ingredients together.

FOR THE SALAD:

1. Chop up lettuce. 

2. Combine everything together.

3. ENJOY!