# What You'll Need:
→ Coconut Rice
01 - 1 cup jasmine rice
02 - 1 cup unsweetened full fat coconut milk
03 - 1 cup water
04 - 1/2 teaspoon salt
→ Spiced Chicken
05 - 1 pound boneless skinless chicken breasts, cut into bite-size pieces
06 - 1 tablespoon olive oil
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Pineapple Salsa
14 - 1.5 cups fresh pineapple, diced
15 - 1/4 cup red onion, finely diced
16 - 1 small jalapeño pepper, seeded and minced
17 - 1/4 cup fresh cilantro, chopped
18 - juice of 1 lime
19 - salt to taste
→ Bowl Assembly
20 - 1 cup canned black beans, rinsed and drained
21 - 1 cup cherry tomatoes, halved
22 - 1 avocado, sliced
23 - 1/4 cup fresh cilantro, chopped
24 - lime wedges for serving
# Directions:
01 - In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - In a large bowl, toss chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat, add chicken, and cook 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat.
03 - In a medium bowl, combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss to combine and set aside.
04 - Divide coconut rice between four serving bowls. Top each with cooked chicken, pineapple salsa, black beans, cherry tomatoes, and avocado slices. Garnish with cilantro and serve with lime wedges.
