Grocery List:

• 2 – lbs chicken breast
• 1 ¼ – cups jasmine rice
• 2 ½ – cups water
• 5 – Roma tomatoes
• 1 – 15 oz can of black beans
• 1 – 15 oz can of whole kernel corn
• 1-2 – jalapeños
• 1 – handful of chopped cilantro
• ½ red onion
• 1 lime
• ~5 – TBSP chipotle ranch
• Salt

Recipe:

1. Combine the rice and water in a pot and bring to a boil, then simmer for 15 minutes
2. Cut the chicken breast into small cubes and air fry for 14 minutes at 360 °F
3. While waiting on the rice and chicken, create a black bean and corn pico salsa. Wash, then dice two of the Roma tomatoes and add them to a bowl (I like to use a large glass tupperware right away, but a mixing bowl is fine too).
4. Add the cans of corn and black beans to the bowl with the diced tomatoes. Then dice half of a red onion and a jalapeño and add them to the bowl. Squeeze in half of the lime, a pinch of salt and a handful of chopped cilantro. Stir to combine the ingredients and sample on a tortilla chip.
5. Cut the remaining three Roma tomatoes into large chunks.
6. Combine rice, chicken, black bean and corn pico, and tomatoes into a bowl and top with chipotle ranch and a squeeze of lime. Serve immediately or store as meal prep.

Notes:

• This recipe works well as meal prep.
• For now we use the hidden valley chipotle ranch, but are working on a recipe for a greek yogurt chipotle ranch.
• Add or subtract jalapeños per your spice preference, you can also add other salsa spices to the pico like chili powder or cumin.
• Optionally, marinade the chicken with taco or southwest seasoning.