Ingredients:
Salmon:
12 oz. skinless chicken filets
1 tbsp. taco seasoning
Kosher salt and pepper to taste
1 tbsp. olive oil
1 Hass avocado, sliced
1/2 lemon, juiced
2 cups cooked brown rice
Black Bean Salsa:
1 red bell pepper, chopped
2-3 jalapeño peppers seeded and chopped
1 (15-ounce) can black beans drained and rinsed
1 (15-ounce) can corn drained
4 green onions, chopped
1/4 cup chopped fresh cilantro
2 limes, juiced
2 tbsp. olive oil
1 garlic clove, minced
Directions:
Rub the chicken filets with the taco seasoning, salt, pepper, and olive oil.
Preheat a non-stick pan over medium heat. Cook the chicken filets for about 3 minutes per side or until blackened. Allow the chicken to rest on a plate while making the salsa.
In a mixing bowl add all the ingredients for the beans salsa and stir well to combine.
Divide the cooked rice among serving bowls. Top with bean salsa and chicken. Serve with sliced avocado and lime wedges.
