A quick weeknight chicken bowl built on Annie's chile lime vinaigrette. The dressing does all the seasoning work, so dinner comes together in thirty minutes with just a pan, some protein, and pantry staples you already know.

Serves 2. 30 minutes, 20 at the stove.

About 770 calories a serving, 50 g protein, 111 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 cup rice in a separate pot with 2 cups water and a pinch of salt, bring to a boil, then cover and reduce to low heat for 15 minutes while you cook the chicken.
2. Cut 12 ounces chicken breasts into half-inch-thick pieces and pat dry with a paper towel. Season with salt and pepper on both sides. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering, about one minute.
3. Add the chicken to the hot pan in a single layer and cook without moving it for three minutes until the undersides are golden. Flip each piece and cook for three more minutes until cooked through; mince 2 garlic cloves into the pan in the last 30 seconds and stir well. The chicken is done when the thickest piece reaches 160 degrees F (71 degrees C).6 min
4. While the chicken cooks, drain and rinse one 15-ounce can of black beans, then add them to the pan with 1/2 cup of Annie's dressing and stir to coat everything. Let it simmer for two minutes until the beans are warm and the dressing clings to the chicken and beans.2 min
5. Fluff the rice with a fork, divide between two bowls, and top with the chicken, beans, and sauce from the pan. Taste and add more salt and pepper if needed.

Note Swap the chicken for shrimp or tofu if you prefer. Leftovers keep in an airtight container for three days and reheat gently in a skillet or microwave. Serve with lime wedges, diced avocado, and fresh cilantro on the side if you have them.