Ingredients

• Long-grain white rice 200 g
• Water 400 ml
• Chicken thighs, boneless and skinless 500 g
• Vegetable oil 2 tbsp, divided
• Chili powder, ground cumin and garlic powder 2 tsp, 1 tsp and 1 tsp
• Black beans, canned, drained and rinsed 1 can (240 g drained)
• Tomatoes, finely diced 3 medium (300 g)
• White onion, finely chopped 1 small (80 g)
• Jalapeno and fresh cilantro, chopped 1 (15 g) and 1 small bunch (20 g)
• Lime juice 2 limes (60 ml)
• Monterey Jack or cheddar cheese, shredded 100 g
• Romaine lettuce, shredded 120 g
• Salt 2 tsp (12 g), divided

Instructions

1. 1

   Toss the chicken with 1 tbsp of oil, the chili powder, cumin, garlic powder and 1 tsp of salt, and leave for 15 minutes.

2. 2

   Rinse the rice, fry it in the remaining oil for 1 minute, add the water and 1/2 tsp of salt, cover and simmer on low for 15 minutes, then rest for 5 minutes.

3. 3

   For the salsa, mix the tomatoes, onion, jalapeno, half of the cilantro, half of the lime juice and 1/2 tsp of salt.

4. 4

   Cook the chicken in a hot skillet or grill pan for 5-6 minutes per side, until cooked through, rest for 5 minutes and slice.

5. 5

   Warm the black beans in a small pan over low heat for 5 minutes, stirring now and then.

6. 6

   Fluff the rice with the remaining lime juice and cilantro.

7. 7

   Divide the rice among 4 bowls and top with the chicken, beans, salsa, cheese and lettuce.