Ingredients
Scale
For the chicken:
- 3 scallions, chopped
- 2 teaspoons minced garlic
- 2 tablespoons brown sugar
- 1 tablespoon allspice
- 1 tablespoon dried thyme
- 1 1/2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 1/4 teaspoon white vinegar
- 4 large (about 2 lbs) boneless, skinless chicken breasts
For the bowls:
- 1 cup Bob’s Red Mill Orca beans, rinsed and cooked according to package directions
- 1 cup white rice, cooked according to package directions
- 1/2 cup chopped fresh mango
- 1/2 cup chopped red bell pepper
- 2 to 3 scallions, chopped
- Lime wedges, for serving
For the lime vinaigrette:
- 1/4 cup olive oil
- Juice of 1 lime
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Prepare the chicken: In a food processor, puree scallions, garlic, brown sugar, allspice, thyme, salt, cayenne pepper, nutmeg, pepper, oil and vinegar until smooth. Place chicken breasts in a shallow dish and pour marinade evenly on top. Cover and refrigerate 4 hours or overnight.
- Heat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Transfer chicken to prepared baking sheet and bake 20 minutes until cooked through. Use two forks to shred chicken.
- Prepare bowls: Divide beans, rice and chicken among 4 bowls. In a small, bowl, toss mango and bell pepper to combine. Divide evenly among bowls. Top bowls with chopped scallions.
- In a resealable jar, combine ingredients for lime vinaigrette and shake vigorously. Pour vinaigrette over bowls. Serve with lime wedges.