Preparation

• Season the chicken breasts with salt, pepper, and your choice of spices. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove from the skillet and let it rest before slicing.
• In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
• Stir in the cooked rice, allowing it to absorb the flavors. Toast it slightly for about 2 minutes.
• Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cook until the rice is tender and the liquid has been absorbed, about 15 minutes.
• Stir in the cooked white beans and combine well with the rice. Allow everything to heat through for about 5 minutes.
• Slice the rested chicken breasts into thin strips.
• Divide the rice and bean mixture among serving bowls. Top each with sliced chicken, and any desired garnishes such as fresh cilantro or grated cheese.
• Serve the White Bean Chicken Rice Bowls immediately, with a squeeze of lemon juice if desired, and enjoy!
• If not serving immediately, store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling and serving.