Cook Time: 40 min

Ingredients

For the Chicken:

• 2-3 lbs. boneless skinless chicken breasts, cut into cubes
• 6 Tbsp. olive oil
• 3 Tbsp. red wine vinegar
• Juice from 2 limes
• 2 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• fresh cracked pepper to taste

For the Lemon Almond Green Beans:

• 16- oz 1 lb fresh green beans, trimmed
• 4 Tbsp. sliced almonds
• 1 1/2 Tbsp. unsalted butter
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. lemon juice
• zest from one lemon

Rice:

• 4 cups of cooked white rice

Method

1. In a large resealable bag, combine olive oil, vinegar, lime juice, chili powder, paprika, garlic powder, salt and pepper.
2. Cut chicken into cubes and add to marinade. Toss to coat. Marinate for 2 hours or up to overnight.
3. Preheat oven to 400ºF. Pour marinated chicken onto baking sheet and bake in preheated oven for 20 minutes, or until chicken is cooked through.
4. Cook trimmed green beans in boiling water for 10-15 minutes, or until crisp-tender.
5. While beans are cooking, melt butter over medium heat and add in almonds. Stir until almonds are golden brown. Pull off heat and stir in salt, pepper, lemon juice and lemon zest. Stir to blend.
6. Assemble the bowls adding 1 cup of rice per bowl, divide chicken, and green beans evenly.