Mexican bean salad rice bowl with Tajin marinated grilled chicken

With the summer here, we all want to stay out and eat light but sometimes we need some rice as well to keep us satiated. Cilantro and lime flavoured rice goes well with this Mexican inspired rice bowl The flavours of the Tajin chicken bring the flavours of a tantalizing chili lime flavor. The homemade Tajin spice is better because the packaged mixes are full of sodium, artificial ingredients and preservatives like MSG. So always opt to make your own seasonings at home when you can. The chicken we used is organic and grown locally here in Abbotsford, BC (Windberry Farms)

Recipe for Mexican bean salad and cumin cilantro dressing click here

Ingredients for Tajin marinated chicken:

• 3 Windberry Farms organic chicken breasts

• Juice of 3 limes

• 1 tsp garlic paste

• tajin (enough to rub the chicken breasts)

Directions:

1. Pound chicken breast to a relatively even thickness.

2. Squeeze limes and add garlic paste

3. Add chicken breast to mixture and marinate for 30 mins

4. Remove from marinade and rub with tajin.

5. Cook for 6-8 minutes in a preheated grill at 425-450 degrees

6. Bring internal temperature to 165 degrees.

Ingredients for cilantro and lime flavoured rice.

• 2 tbsp olive oil

• 1 1/2 cups basmati rice (washed and strained)

• 1 clove garlic

• 21/2 cup water

• Zest of one lime

• 3 tablespoons lime juice

• 1 cup lightly packed chopped cilantro

Directions:

1. Heat olive oil in a medium saucepan on medium heat. Add raw rice and stir to coat with olive oil. Cook till golden brown

2. Add water, salt, zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

3. Cook undisturbed for 15 minutes. Then remove from heat and let sit for 10 mins Fluff the rice with a fork.

4. Stir in lime juice and toss in the chopped cilantro.

Enjoy in a rice bowl with Mexican bean salad, Tajin chicken and cumin/cilantro dressing