#TripleSBites ~ Cilantro Chicken Rice Bowls
So yesterday I offered Tex Mex Stuffed Baked Potatoes, and today it's Cilantro Chicken Rice Bowls - if your honey likes things full of heat and flavor, you're in the right place for some Valentine's Day inspiration! Welcome to the day before the last day of #TripleSBites! It has been a wonderful week full of amazing food, incredible sponsors - and please make sure to stop by and say hi to our tireless host Cam from Culinary Adventures with Camilla (she is phenomenal).
For the HUGE GIVEAWAY details - visit my Kick-Off Post HERE!
I pretty much never, in a million years, thought I would ever - EVER - post anything with the word cilantro appearing anywhere in the recipe, much less the title. Acala Farms has changed that for me. I have said numerous times how much I dislike cilantro. It ruins things for me - I don't know why I don't like it, there's just something about it that leaves a weird taste in my mouth and I always make bad faces when I eat salsa from a restaurant that has cilantro in it and I didn't know it was there - until after it was in my mouth... however, we received a bottle of infused cottonseed oil with cilantro and I have had such a love affair with their chili cumin oil already that I figured it was only fair to give the cilantro a try... a little try...
I originally thought I would be making a grilled chicken taco with spicy mayo and an avocado salsa - but then I tasted the chicken after adding the oil to it... and my mind stopped trying to add other ingredients and flavors and I just wanted to take the entire pan of chicken, and go eat it in the dining room... by myself. Seriously... I couldn't stop taste testing the chicken while I was cooking - and the entire time I kept wondering what was WRONG with me?! I don't even LIKE cilantro!!! I still cannot explain to you why this particular version of cilantro made me so happy - but it did. So, all of that to say it must be genuinely AMAZING if someone who hates cilantro adores it. It completely made my dish - I didn't need anything else with spice or seasoning or additional flavor - the taste of the cilantro in the chicken was perfect and I didn't want anything to cover that up.
A huge thank you, once again, to our fantastic sponsors, who have provided amazing samples for us to work with during this event and are providing INCREDIBLE gifts to our lucky giveaway winners (see the link at the top - make sure you enter!)
|Source: Kitchen IQ|
Cilantro Chicken Rice Bowls inspired by Seeded At The Table
1 recipe Easy Black Beans and Rice (warm)
1 lb boneless, skinless chicken breasts
1 TBS lime juice
1 tsp freshly grated lime zest
1/2 tsp cumin
salt and pepper to taste
1 - 2 TBS Acala Farms Cilantro Infused Cottonseed Oil
1/2 - 1 cup shredded cheddar cheese
Optional: salsa, sour cream, diced avocado, diced tomato, etc.
- Cut chicken into bite sized pieces; meanwhile heat the Cilantro Infused oil in a large nonstick skillet over medium-high heat. When oil is hot, add the chicken and sear (add additional oil as needed / desired during cooking). Season chicken with fresh squeezed lime juice, cumin, and salt and pepper to taste.
- When chicken is cooked through, place about 1/2 - 3/4 cup of the rice and black bean mixture into a bowl or on a plate. Top with a fourth of the chicken mixture, sprinkle desired amount of cheddar cheese over the hot chicken and then add your other favorite "taco bowl" ingredients (I used sour cream and salsa, but think avocado and diced tomato would be fantastic too)!
*Full Disclosure: I received complimentary product from the #TripleSBites sponsors for the purpose of recipe testing and review. I received no compensation for this post. All comments are 100% accurate and 100% my own.