This meal was so quick and easy and reminded me of what I always get at Chipotle. A great meal for busy weeknights when you don’t have a lot of time to prep but still want a healthy, home-cooked meal. Recipe and photo courtesy of cookingclassy.com

• 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
• 1 tablespon canola oil
• Salt and freshly ground black pepper
• 4 green onions, chopped (keep lighter and darker portions separate)
• 2 cloves garlic, minced
• 1 1/2 cups low-sodium chicken broth
• 1 (4 oz) can chopped green chilies
• 2 teaspoon lime zest
• 3 tablespoons lime juice
• 1 (14.5 oz) can black beans, rinsed and well drained
• 2 cups minute white rice (don’t use regular rice!)
• 1/3 cup chopped cilantro

Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 – 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.