Chicken and Rice with Pinto Beans

Marinate the Chicken In a small bowl, combine the soy sauce, lemon juice, garlic powder, onion powder, and black pepper. Mix well to make the marinade.

2.Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure both sides are coated. Cover the dish and refrigerate for at least 30 minutes, or overnight for maximum flavor.

Cook the White Rice Cook the white rice according to the package instructions. Fluff the cooked rice with a fork.

Grill the Chicken Heat a grill pan or non-stick skillet over medium heat. Remove the chicken from the marinade and shake off any excess. Cook the chicken for 6-8 minutes per side, or until cooked through.

Slice the Chicken Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Slice the chicken into thin strips.

Assemble the Dish In a large bowl, combine the cooked white rice, pinto beans, and sliced cucumber. Toss well to mix all the ingredients together.

Serve and Enjoy! Divide the rice and bean mixture among serving plates. Top with the sliced chicken. Garnish with fresh cilantro leaves and serve with lemon wedges.