Brown or white riceprepared according to pkg directions
2Tbspcilantro
2Tbsplime juice
2lbschicken breastcut into cubes
2clovesgarlicminced
4Tbspolive oildivided
1 ½tspchili powder
½tspcayenne
1tspblack pepper
½tspsalt
2clovesgarlicminced
1red pepperseeded and chopped
1cubanelle pepperseeded and chopped
½sweet onionchopped
1 14.75-ozcan fire-roasted corndrained
1head romaine lettucetrimmed, washed and chopped
1 tomatowashed and diced
Salt and pepper to taste
Optional: salsa, shredded cheese, sour cream, guacamole for topping
Instructions
Start the lentils and rice, then work on chicken and vegetables while they're cooking.
In medium saucepan, add soup broth, water and lentils. Bring to a boil, cover and let simmer for about 20-30 minutes or until tender.
In medium saucepan, cook rice according to package directions. Set aside and keep covered when done cooking.
Heat 2 Tbsp oil in sauté pan over high heat, and sauté peppers for about 4 minutes. Add onions, sauté for another 3 minutes. Remove from heat; set aside. Cover to keep warm.
In frying pan, heat 2 Tbsp oil over medium high heat. Add chicken, chili powder, cayenne, black pepper and salt. Sauté about 6 minutes. Add garlic. Continue to cook until chicken is done.
Build your own bowl with the ingredients and enjoy!