Chicken Bowl with Pumpkin Seed-Lime Dressing, Cilantro Rice, Roasted Carrots, and Sautéed Black Beans

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the carrots on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 1 g (1/2 tsp) cumin, 1 g (1/2 tsp) smoked paprika, a pinch of salt, and black pepper. Roast for 22 to 25 minutes, turning halfway through, until tender and browned.

2. 2

   2. While the carrots roast, cook the rice. Place the rice and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Rest for 5 minutes, fluff with a fork, and mix in half of the chopped cilantro and 1 tablespoon lime juice.

3. 3

   3. Season the chicken with 2 minced garlic cloves, 15 ml (1 tbsp) olive oil, 3 g (1 tsp) cumin, 2 g (1/2 tsp) smoked paprika, dried oregano, 4 g (3/4 tsp) salt, black pepper, and the finely grated zest of 1 lime.

4. 4

   4. Heat a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, stirring occasionally, until nicely browned and it reaches an internal temperature of 74°C / 165°F. Remove and set aside.

5. 5

   5. In the same skillet, add 15 ml (1 tbsp) olive oil, the red onion, and 1 minced garlic clove. Sauté for 2 minutes. Add the black beans, a pinch of salt, and black pepper, and cook for 3 to 4 minutes until heated through and lightly sautéed.

6. 6

   6. Make the pumpkin seed-lime dressing. In a blender or food processor, combine the toasted pumpkin seeds, plain yogurt, 15 ml (1 tbsp) lime juice, honey, the remaining cilantro, 30 to 45 ml (2 to 3 tbsp) water if needed to loosen, and a pinch of salt and black pepper. Blend until creamy.

7. 7

   7. To serve, divide the cilantro rice among 4 bowls. Top with the chicken, roasted carrots, and sautéed black beans. Finish with the pumpkin seed-lime dressing and, if desired, a few extra drops of lime juice.