Garden Bean Chicken and Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the tendons off the end of your tenderloins. Then cut into strips about the width of your thumb. Add to a gallon-sized bag with avocado oil, salt and black pepper. Roll the bag to remove most of the air before sealing it.

Step 2

Start the oven preheating to 400°F

Step 3

Lightly oil a cast iron skillet with a high height oil (like avocado, or canola) and place it in the oven while it pre-heats.

Step 4

Start the 2 cups of rice either on the stovetop or in a rice cooker. If on stovetop, use a small pot. Fill with rice and then add water until it goes up to your first knuckle above the rice.

Step 5

Medium dice one yellow onion into a large stainless steel skillet or saucepan. Add avocado oil and simmer. Once the onion begins to turn translucent, add 3 cloves of pressed garlic.

Step 6

Add spices (black pepper, cumin, oregano, salt) with grape cut in halves and 3 cans of black beans. Simmer uncovered and stir occasionally. Add no more than a couple tablespoons of water to enable simmering.

Step 7

While the beans are simmering, carefully pull out your heated cast iron skillet and place on a second burner, set to medium. Sear one side the chicken tenderloins in the skillet, then flip and place the skillet back in the oven to cook for approximately 6-7 minutes. Be sure to check the internal temperature of the tenderloins after removing them from the oven. Repeat this process until you have baked all your tenderloins.

Step 8

Plate by laying a bed of jasmine rice covered in your simmered beans. Place the two chicken tenderloins on top of your beans. Add an optional squeeze of lime juice. Enjoy!