Tex-Mex Chicken Bowl

1. 1
   prep

   Soak the black beans overnight.

   Rinse the dried black beans. Place them in a large bowl, cover with plenty of water, and let soak at room temperature for at least 8 hours or overnight.

2. 2
   prep · ~15 min

   Marinate the chicken.

   1.In a bowl, combine chili powder, cumin, smoked paprika, garlic powder, half the salt, and black pepper.

   2.Coat the chicken breasts with 1 tablespoon olive oil, then rub the spice mix evenly on all sides.

   3.Squeeze juice of half a lime over the chicken. Cover and refrigerate for at least 15 minutes.

   TIPBring chicken to room temperature for 10 minutes before grilling for even cooking.
3. 3
   boil · ~55 min

   Cook the black beans.

   1.Drain the soaked beans and add them to a pot with 3 cups of fresh water.

   2.Bring to a boil, then reduce heat to a simmer. Cook until tender but not mushy, about 45–60 minutes.

   3.Drain any excess water and set aside. Season with a pinch of salt.

   TIPIf short on time, skip soaking and use a pressure cooker for 20 minutes.
4. 4
   boil · ~20 min

   Cook the cilantro-lime rice.

   1.In a saucepan, heat 1 teaspoon olive oil over medium heat. Add the washed basmati rice and stir for 1 minute.

   2.Add 3 cups water and the remaining salt. Bring to a boil, then cover and simmer on low for 15 minutes.

   3.Turn off heat, let rest covered for 5 minutes. Fluff with a fork.

   4.Fold in juice of 1 lime and 2 tablespoons chopped cilantro.

   TIPUse a fork to fluff the rice gently — a spoon will make it mushy.
5. 5
   boil · ~5 min

   Cook the corn.

   Bring a large pot of water to a boil. Add the husked corn ears and boil for 5 minutes until bright yellow and tender. Drain and let cool slightly. Cut kernels off the cob.

6. 6
   mix

   Make the corn salsa.

   In a bowl, combine the corn kernels, diced tomato, red onion, jalapeno, juice of half a lime, remaining 1 tablespoon chopped cilantro, and a pinch of salt. Mix well.

   TIPFor smoky flavor, char the boiled corn on a hot grill pan for 2 minutes before cutting the kernels.
7. 7
   mix

   Make the chipotle lime crema.

   In a small bowl, whisk together the yogurt, minced chipotle chili with adobo sauce, minced garlic, and a squeeze of lime juice. Stir until smooth.

   TIPMake the crema ahead and refrigerate — the flavor deepens as it sits.
8. 8
   grill · ~14 min

   Grill the chicken.

   1.Heat a grill pan or outdoor grill to medium-high heat. Brush with the remaining olive oil.

   2.Grill the chicken breasts for 6–7 minutes per side, until internal temperature reaches 165°F (74°C).

   3.Transfer to a cutting board, let rest 5 minutes, then slice against the grain.

   TIPResist the urge to move the chicken once it hits the grill — it releases naturally when a crust forms.
9. 9
   assemble

   Assemble the bowls.

   1.Divide the cilantro-lime rice among 4 bowls.

   2.Top with a portion of black beans, sliced grilled chicken, and the corn salsa.

   3.Drizzle with chipotle lime crema and garnish with extra cilantro.

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