1 Cup Market Day Cilantro Lime Rice
4 Market Day ChicNSteakes

2 tablespoons fresh squeezed lime juice
1 tablespoon oil 1 large clove garlic, minced
1/2-1 teaspoon ground chili, (adjust to your desired spice preference)
1 teaspoon each ground cumin and salt
1 tablespoon fresh chopped cilantro, (optional)
2 large bell peppers, cut into strips (Use your favorite color!)
1/2 cup corn
1/2 a red onion, chopped
1 avocado peeled, seeded and sliced
1 cup cherry tomatoes, sliced



In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together.
Add the chicken thighs and If time allows, let marinate for 30 minutes. Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan.

Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets).


Flip them a couple of times while cooking so they get a nice even char. Transfer chicken to a warm plate, loosely tent with foil and let rest.

Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.

Cook rice as directed on package.

Combine vegetables, and seperate into 4 bowls.

Dress each bowl with your favorite dressing, as desired.