Paleo Mexican Fajita Bowl with Grilled Chicken and Cilantro Lime Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 boneless, skinless chicken thighs 1 cup jasmine or basmati rice (rinsed) 2 cups water 1 lime (zested and juiced) 1/4 cup fresh cilantro (chopped) 1 avocado 1 cup tomatoes (diced) 1/2 cup red onion (finely chopped) 1 jalapeño (seeded and finely chopped) 1/4 cup fresh cilantro (chopped, for garnish) 1/2 teaspoon sea salt 1/2 teaspoon black pepper 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the chicken thighs with half of the lime juice, salt, and pepper. Marinate for at least 30 minutes in the refrigerator.
2. Rinse the rice and add it to a saucepan with water, lime zest, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 20 minutes or until tender and absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in half of the cilantro and lime juice.
3. Preheat a grill or grill pan to medium high heat. Grill the marinated chicken thighs for 6 8 minutes per side or until cooked through. Remove from heat and let rest for a few minutes before slicing into strips.
4. For the salsa verde, blend together avocado, remaining lime juice, tomatoes, red onion, jalapeño, salt, and pepper in a food processor or blender until smooth.
5. To serve, divide the rice between two bowls, top with grilled chicken, and drizzle with salsa verde. Garnish with remaining cilantro.

Chef’s Insight

To add some crunch to this dish, try adding a few handfuls of mixed greens or sliced radishes on top.

Notes

For a spicier dish, add more jalapeño or a pinch of cayenne pepper to the salsa verde.