2 chicken breasts
1/4 cup & 3 Tbsp Limonato Olive Oil
Sonoma Lemon Herb Spice Blend to taste
2 cups of white rice
1/2 cup of corn
1/2 cup of black beans
1/2 cup of tomatoes chopped
3 Tbsp Lime Olive Oil
1 Tbsp Coconut Balsamic Vinegar
1 bunch of asparagus spears, trimmed
Coat chicken in light layer of Limonato Olive Oil (1/4 cup) and Sonoma Lemon Herb Spice Blend.
Cook in covered skillet, flipping occasionally until done.
Combine corn, black beans and tomatoes in a skillet with Lime Olive Oil and saute.
Boil 2 1/2 cups of water in a pot, add rice and stir once.
Cover pot and simmer.
Add chopped cilantro, corn, beans and tomato mixture to rice and toss.
Drizzle with Lime Olive Oil for more citrus flavor.
Bring about 1 inch of water to a boil in a skillet and drop in asparagus spears.
Cook until tender.
Toss asparagus in 3 Tbsp Limonato Olive Oil and Sonoma Lemon Herb Spice Blend.