Ingredients
3 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons minced garlic
1/4 cup roughly chopped cilantro leaves, plus whole leaves for serving
1/3 cup safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
4 small boneless, skinless chicken breast halves (1 1/2 pounds)
2 cans (15 ounces each) black or pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
3 cups cooked brown or white rice
1 avocado, peeled, pitted, and sliced
Salsa or hot sauce, for serving
Preparation
In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients.
Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes.
Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces.
To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.
