Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed
  • 2 tbsp olive oil
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 2 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups long-grain white rice
  • 3 cups water
  • 5 tbsp cilantro, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups romaine lettuce, shredded
  • 1 cup frozen corn, thawed
  • 0.5 cup red onion, diced
  • 1 avocado, sliced

Instructions:

  1. Toss the cubed chicken in a bowl with olive oil, minced chipotle peppers, 1 tbsp lime juice, garlic powder, oregano, salt, and black pepper until fully coated.
  2. Heat a cast-iron skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 3-4 minutes to create a charred crust, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F.
  3. Bring water and salt to a boil in a medium pot. Stir in the white rice, cover, and reduce heat to low for 15-18 minutes until water is absorbed.
  4. Remove rice from heat and gently fold in the fresh cilantro and remaining lime juice using a fork.
  5. Assemble bowls by starting with a base of cilantro-lime rice, then adding the blackened chicken, black beans, and charred corn in sections. Top with shredded romaine, diced red onion, cilantro, and sliced avocado.