Nourish - Lime Chicken, Rice & Beans - Vegan option

One of my favorite recipes, super easy to adapt for vegan and carnivores.  ENJOY!  Scroll down for my Tip$ :)

Lime Chicken, Rice and Black Beans


1 lb boneless or bone in skinless (organic) chicken breasts or thighs

1 Tbsp olive, or grapeseed oil

Salt and pepper

4 green onions, chopped (save darker part of green onions to garnish at the end)

2 cloves garlic, minced

1 1/2 cups of (organic) vegetable broth

1 whole jalapeno, with seeds if you want it spicy

2 tsp lime zest

1 (14.5 oz) can (organic) black beans, rinsed and well drained

1 1/2 cups (organic) brown rice

1 lime - juice only

1/3 cup organic chopped cilantro



Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and sauté until cooked through, add in white portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest with a paper towel under lid for 5 - 6 minutes (this is when the magic happens).  Remove from heat, toss in cilantro and let rest uncovered 3 minutes. 

Good Eats Tip$

I cook the chicken in one pan, and cook the remaining ingredients from broth down.  This way I have a vegan meal for myself and chicken to add for others. 

Now you can use this meal for several options.  Double the chicken and cut and set aside in a bag/container and use this for a protein for lunches or even breakfast, heat it up with eggs!  YUM!

I take the rice/black bean mixture and use on my salads, or as a meal in itself and add a green vegetable option. 

$ You don't have to buy all organic ingredients on this one.  If I had to pick one organic ingredient it would be the green onions.  Use bulk beans vs canned beans, if you eat beans more than twice a week. 

Good Reads

photo credit: Meg's Indulgence