Ingredients: 

CHIPOTLE CHICKEN

1/2 red onion, coarsely chopped

2 cloves garlic

1 chipotle chile in adobo, plus 2 tbsp. sauce

3 tbsp. vegetable oil

Juice of 1 lime

1 tsp. dried oregano

1/2 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 lb. boneless, skinless chicken breasts

CILANTRO-LIME RICE

1 tbsp. unsalted butter

1 c. basmati rice, rinsed, drained

1/2 tsp. kosher salt

Juice of 2 limes, divided

2 c. water

1 tbsp. chopped fresh cilantro

BLACK BEANS

2 tbsp. neutral oil

1 medium yellow onion, chopped

3 cloves garlic, finely chopped

2 (15.5-oz.) cans black beans, undrained

1 c. water

1 tsp. chipotle chile powder 

1 tsp. dried oregano

1 tsp. ground cumin

1 bay leaf

Kosher salt

Freshly ground black pepper

CORN SALSA

24 oz. frozen corn, cooked

1 medium red onion, chopped

1 small jalapeño, stemmed, seeded, finely chopped

1/4 c. fresh cilantro, chopped

1 tbsp. fresh lemon juice

1 tbsp. fresh lime juice

Kosher salt

Steps to Make It: 

CHICKEN

Step 1: In a food processor, blend onion, garlic, chile, adobo sauce, oil, lime juice, oregano, and cumin until smooth; season with salt and pepper.

Step 2: Transfer to a large resealable bag. Add chicken and rub all over to coat. Refrigerate at least 2 hours or up to overnight. 

Step 3: Prepare a grill for high heat; heat 5 minutes. Remove chicken from marinade and discard marinade. Grill chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board; set aside.

CILANTRO-LIME RICE

Step 1: In a large saucepan over low heat, melt butter. Add rice, salt, and juice from 1 lime and cook, stirring, until coated, about 1 minute. Add water and bring to a boil. Cover and reduce heat to low. Cook until rice is tender, 22 to 25 minutes.

Step 2: Fold in cilantro and top with remaining lime juice.

BLACK BEANS

Step 1: In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute more.

Step 2: Add beans, some bean liquid, water, chile powder, oregano, cumin, and bay leaf and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 15 to 20 minutes; season with salt and pepper.

CORN SALSA

In a large bowl, toss corn, onion, jalapeño, cilantro, lemon juice, and lime juice to combine; season with salt and pepper.

ASSEMBLY

Step 1: Slice reserved chicken into 1″ pieces. 

Step 2: Divide rice among bowls. Top with chicken, beans, corn salsa, guacamole, pico de gallo, sour cream, and cilantro. Serve with lime wedges alongside.

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