Chili-Lime Chicken and Rice Salad Bowl

Ingredients

Chili-Lime Dressing

• 1/4 cup fresh lime juice
• 2-3 Tablespoons olive oil
• 1/4 cup Greek yogurt
• 2 tablespoons cilantro, chopped
• 2 tablespoons green onions, chopped
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1 teaspoon honey (optional)

Chicken

• 1 lb. chicken thighs, boneless and skinless
• 2-3 tablespoons chili-lime dressing (for marinade)

Salad/Toppings

• Riceland Jasmine Rice
• Cherry tomatoes, quartered
• Fresh salad greens or arugula
• Avocado, diced
• Black beans, drained and rinsed
• Pickled red onion
• Cotija cheese, crumbled

Instructions

1. In a bowl, whisk together the dressing ingredients. Set aside.
2. Pre-heat oven to 400 degrees. Place the chicken thighs in a bowl and add 2 to 3 tablespoons of dressing, and let the chicken marinade for 15 minutes.*
   
   1. *Note: The chicken can also be grilled for extra deliciousness.
3. Place chicken on a parchment lined sheet pan. Bake for 30 minutes, or until chicken is cooked through. Broil for 2-3 minutes to give the chicken a nice color. Remove from oven and let rest for 10 minutes.
4. While the chicken is cooking, cook your rice according to the package directions.
5. Prep the toppings. Quarter the tomatoes, dice the avocado, and lightly chop the salad green, if needed.
6. Assemble the bowls.
   
   1. Start with your rice base.
   2. Add the black beans.
   3. Top with the roasted chicken thighs.
   4. Add a greens, tomatoes, avocado, pickled red onions. Drizzle with dressing, and finished the  Cotija cheese.

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