Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp (30ml) chipotle peppers in adobo sauce, minced
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) dried oregano
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 1 cup (185g) long-grain white rice
  • 2 cups (480ml) water
  • 2 tbsp (30ml) fresh lime juice
  • 1/4 cup (15g) chopped fresh cilantro
  • 1 tbsp (15g) butter
  • 1/2 tsp (3g) salt
  • 1 can (15 oz / 425g) corn, drained and rinsed
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 tbsp (15ml) lime juice
  • 1/4 tsp (1.5g) salt
  • 1 can (15 oz / 425g) black beans, drained and warmed
  • 1 large (200g) avocado, sliced or mashed
  • 1/2 cup (120g) sour cream
  • 1/2 cup (50g) shredded Monterey Jack cheese

Instructions:

  1. In a medium bowl, whisk together minced chipotle peppers, olive oil, lime juice, cumin, oregano, salt, and pepper. Toss the chicken cubes in the mixture until heavily coated. Cover and refrigerate for at least 2 hours.
  2. Rinse the long-grain white rice under cold water until clear. Combine rice, water, and salt in a pot. Bring to a boil, then cover and simmer on low for 15-20 minutes until cooked. Fold in lime juice, butter, and chopped cilantro.
  3. In a mixing bowl, combine drained corn, diced red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Stir to combine and set aside.
  4. Heat a cast iron skillet over medium-high heat with a small amount of oil. Add chicken cubes in a single layer. Sear without moving for 3-4 minutes to achieve a deep mahogany char, then flip and cook until internal temperature reaches 165°F.
  5. Assemble the bowls by layering cilantro-lime rice, warmed black beans, charred chicken, corn salsa, sliced avocado, sour cream, and shredded Monterey Jack cheese.