Chipotle Chicken Taco Bowls

Ingredients

• 1.5 Pound boneless skinless chicken thighs - 1 1/2 pounds, Slice into bite-size pieces after cooking and resting.
• 1 Cup long-grain white rice - 1 cup
• 1.5 Cup water - 1 1/2 cups
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce) can, rinsed and drained
• 1.5 Cup frozen corn kernels, thawed - 1 1/2 cups, thawed
• 1 Count avocado, diced - 1 large, diced
• 2 Tablespoon chipotle peppers in adobo sauce, minced - 2 tablespoons, minced
• 2 Tablespoon olive oil - 2 tablespoons
• 2 Tablespoon fresh lime juice - 2 tablespoons
• 2 Teaspoon ground cumin - 2 teaspoons
• 1.5 Teaspoon kosher salt - 1 1/2 teaspoons, Divided: 1/2 teaspoon for the rice and 1 teaspoon for the chicken marinade.
• 0.25 Cup fresh cilantro, chopped - 1/4 cup, chopped

Instructions

1. Prep ingredients

   1. *Rinse and drain* the black beans, *thaw the corn*, mince the chipotle peppers, chop the cilantro, dice the avocado, and measure the remaining ingredients.

2. Cook rice

   2. In a medium saucepan, combine the rice, water, and 1/2 teaspoon salt. Bring to a boil, then *reduce to low*, cover, and cook until the rice is *tender and fluffy*, about 15 minutes.

3. Marinate chicken

   3. While the rice cooks, combine the chicken thighs, minced chipotle peppers, olive oil, lime juice, cumin, and remaining 1 teaspoon salt in a mixing bowl. *Coat the chicken evenly* and let it sit for *10 minutes*.

4. Cook chicken

   4. Heat a large skillet over medium-high heat. Add the chicken and cook until *deeply browned* on the first side, about 5 minutes, then flip and cook until the chicken reaches *165°F*, about 5 to 7 minutes more.

5. Rest and slice chicken

   5. Transfer the chicken to a cutting board and let it *rest for 5 minutes*. Slice into bite-size pieces, keeping the *juices in the chicken*.

6. Warm beans and corn

   6. Add the black beans and corn to the same skillet over medium heat. Stir until *warmed through* and lightly coated in the pan juices, about *3 minutes*.

7. Assemble bowls

   7. Divide the rice among bowls. Top with the chipotle chicken, black beans, corn, avocado, and cilantro. Serve while the chicken and rice are *warm* and the avocado is *fresh and creamy*.