Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 g) chipotle chili powder
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) salt
  • 1 tablespoon (15 ml) lime juice
  • 1 cup (200 g) white rice (long-grain or jasmine)
  • 2 cups (480 ml) water or chicken broth
  • 1 tablespoon (15 ml) lime juice
  • 1 tablespoon (1 g) fresh cilantro, chopped
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) garlic powder
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 cup (120 g) corn (canned or frozen)
  • 1/2 cup (60 g) shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup (120 g) sour cream or Greek yogurt
  • Fresh cilantro, for garnish

Instructions:

  1. In a bowl, combine olive oil, chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and lime juice. Mix well.
  2. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 15 minutes.
  3. In a medium pot, combine rice and water (or broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes until cooked through.
  4. Remove from heat and fluff with a fork. Stir in lime juice, cilantro, and a pinch of salt.
  5. In a small saucepan, combine black beans, cumin, garlic powder, and salt. Heat over medium until warmed through, stirring occasionally.
  6. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side until cooked through.
  7. In bowls, layer the cilantro-lime rice, sliced chicken, black beans, corn, cherry tomatoes, sliced avocado, shredded cheese, and a dollop of sour cream.