Prep Time: 15 minutes + 30 minutes marinade time | Cook Time: 18-20 minutes

2 tablespoons extra virgin olive oil
juice of 2 limes (about 4 tablespoons)
zest of ½ lime
1 teaspoon sugar
1 teaspoon cumin
½ teaspoon salt
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 pouches Uncle Ben’s® Ready Rice Whole Grain Brown Rice
3 tablespoons fresh cilantro, chopped

Add 1 tablespoon of oil, lime juice, lime zest, sugar, cumin, salt, black pepper and chicken to a gallon-size re-sealable bag.
Shake the contents up to evenly combine the marinade with the chicken, and refrigerate for 30 minutes.
While the chicken is marinating, heat a large skillet over medium-high heat. Add the remaining tablespoon of oil and cook the onion and bell peppers for 10-12 minutes, until soft.
Reserve the vegetables on a plate. Do not wash the skillet.
Microwave the rice according to package directions and set aside.
When the chicken has marinated, reheat the skillet over medium-high heat and transfer the chicken and its marinade into the skillet. Cook for 3-4 minutes on each side, until cooked through and the marinade has come to a boil.
Add the reserved vegetables and rice to the skillet. Stir in the chopped cilantro.
Garnish with additional lime wedges if desired. 

6 servings | Nutrition Facts based on a 1 cup serving
Calories 268 | Fat 9g | Fiber 3g | Cholesterol 43mg | Sodium 328mg
Carbohydrates 32g | Sugar 3g | Protein 20g  | Smart Points: 7

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