what kate ate

what you’ll need

for the chicken

• 2 lbs of chicken breast, cut into 1 in cubes
• 3 tbsp olive oil
• 2 garlic cloves
• 1 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pep

for the cilantro lime rice

• 1 cup of dry rice
• 1.5 cups chicken/ bone broth (optional to cook your rice in for flavor and added protein)
• 1/2 cup cilantro, chopped
• 2 tbsp lime juice

for the southwest dressing (not pictured bc i forgot but i’ve made it before and its kate-approved)

• 3/4 cup plain greek yogurt
• 1 tbsp light mayo
• 2 tbsp lime juice
• 1 clove garlic
• 1 tbsp honey
• 2 tbsp fresh cilantro
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pep

for the rest of the bowl

• everything in the black bean & corn salsa recipe
• romaine hearts, chopped
• diced avocado
• whatever else your heart desires!

instructions

1. Start by marinating the chicken: combine chicken and all marinade ingredients in a ziploc bag or small tupperware and toss to evenly coat the chicken. Let sit for at least 30 mins.
2. Get your rice cooking.
3. While the rice cooks, prep the black bean and corn salsa– its as easy as combining the ingredients as you can see from the recipe.
4. When the rice has finished cooking, add the chopped cilantro and lime juice and fluff it up.
5. To cook the chicken, simply dump marinade contents into a pan and cook until all pieces have reached an internal temp of 165 F.
6. To make the sauce, add all ingredients to a blender and process until smooth.
7. Plate (or tupp) with your toppings as desired!!

macros & notes