​INGREDIENTS FOR THE RICE
1 1/2 c. basmati rice
Kosher salt
1/2 C.roughly chopped fresh cilantro leaves
2 tbsp. fresh lime juice
1 tsp. olive oil

FOR THE CILANTRO-LIME AIOLI
1/4 c. mayonnaise
2 tbsp. finely chopped fresh cilantro leaves, plus more leaves for serving
1 tbsp. minced jalapeño
1 1/2 tsp. fresh lime juice
1/8 tsp. garlic powder
Kosher salt
Freshly ground black pepper

FOR THE BOWL
2 tbsp. olive oil
3 c. Cooked Chicken Breast Strips
2 c. frozen or fresh corn kernels
1 1/2 tsp. taco seasoning
1 (15-oz.) can black beans, drained and rinsed 
1 avocado, sliced
1 1/2 c. cherry tomatoes, quartered

 DIRECTIONS

1. Make rice: In a medium saucepan, combine the rice with 1 3/4 cup water and ½ teaspoon salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer until the rice is tender and water is absorbed, about 17 minutes.
2. Remove rice from the heat and let cool slightly. Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.
3. Meanwhile, make aioli: In a medium bowl, whisk mayonnaise with cilantro, jalapeño, lime juice, garlic powder and 2 teaspoons of water. Season with salt and pepper.
4. In a medium nonstick skillet, heat 1 tablespoon olive oil over medium. Add Tyson® Grilled & Ready® chicken breast strips and cook, tossing occasionally, until warm, about 4 minutes. Remove to a plate.
5. Return the skillet to medium and add the corn. Cook corn, tossing occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Scrape onto a plate.
6. Add remaining tablespoon of olive oil to skillet and taco seasoning. Cook over medium, stirring constantly, until spices are toasted and fragrant, about 30 seconds. Add the black beans and season with salt and pepper. Cook, stirring occasionally, until the beans are warm, about 2 minutes. Remove from the heat.
7. Fill 4 shallow bowls with rice. Top with corn, black beans, tomatoes, avocado, and chicken breast strips. Drizzle each bowl with aioli and garnish with cilantro.

  






​
Another easy hot weather meal. 
​
Total Time
15 Mins
 Serves 4 (serving size: 1 bowl)
 
This Middle Eastern-inspired bowl is all about big flavor with minimal effort. A garlicky, tahini-spiked yogurt brings all the elements together and takes just minutes to make. Assemble a few bowls at the beginning of the week for easy make-ahead lunches.
Ingredients

• 12 ounces skinless, boneless rotisserie chicken breast, shredded (about 3 cups)
• 2 teaspoons olive oil 
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon cumin, divided 
• 1/8 teaspoon paprika
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 1 tablespoon fresh lemon juice 
• 1 tablespoon tahini (sesame seed paste) 
• 1 teaspoon minced garlic 
• 1 (8.5-oz.) pkg. precooked farro (can be replaced with white/brown rice)
• 2 cups chopped English cucumber 
• 2 cups halved cherry tomatoes 
• 1 (15-oz.) can unsalted chickpeas, rinsed and drained 
• 2 tablespoons chopped fresh parsley 
• 1/4 teaspoon freshly ground black pepper

How to Make It
Step 1
Place chicken and oil in a large bowl; toss to coat. Combine 1/2 teaspoon salt, 1/4 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.
Step 2
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.
Step 3
Heat farro according to package directions. Place 1/2 cup farro in each of 4 bowls. Top each serving with about 3/4 cup chicken mixture, 1/2 cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper.

INGREDIENTS
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted
1 tablespoon honey
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup panko
¼ cup finely chopped pecans
2 teaspoons finely chopped parsley
4 (6-oz) salmon fillets
1 lemon, for serving

Directions

• Preheat the oven to 450°F and set an oven rack in the middle position.
• Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
• In a small bowl, whisk together the mustard, melted butter, honey, ½ teaspoon salt, and pepper. Set aside.
• In another small bowl, mix together the panko, pecans, parsley, and remaining ¼ teaspoon salt.
• Spoon the honey-mustard mixture evenly over the salmon. (Don't worry if it drips down the sides a little.)
• Sprinkle the panko-pecan mixture over the glaze, pressing it lightly so it adheres.
• Bake for 7-10 minutes per inch of thickness, depending on how well done you like your salmon.  (To remove the fish from the pan, slide a thin spatula between the skin and the flesh, leaving the skin behind.) 
• Garnish with parsley and lemon.