Garlic Chicken and Rice Bowl with Tomato Salsa

Ingredients

• 1 lb, boneless Chicken thighs
• 1 cup, dry Basmati rice
• 1 cup, drained Canned diced tomatoes
• 4 cloves, minced Garlic
• 1/2 diced Yellow onion
• 2 tbsp Avocado oil
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1 juiced Lime
• 1/4 cup, chopped Fresh cilantro
• 3/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Rinse basmati rice and cook according to package directions with a pinch of salt.

2. 2

   Season chicken thighs with cumin, chili powder, salt, and black pepper.

3. 3

   Heat 1 tbsp avocado oil in a skillet over medium-high heat. Sear chicken 5-6 minutes per side until cooked through and golden. Rest 5 minutes, then slice.

4. 4

   In a bowl, combine drained diced tomatoes, diced onion, minced garlic, lime juice, cilantro, and a pinch of salt to make the salsa.

5. 5

   Divide rice between two bowls, top with sliced chicken, and spoon the fresh salsa over the top.