Pat chicken breasts dry and, if thick, butterfly or pound to even 3/4-inch thickness. In a bowl, whisk together 2 tbs olive oil, minced chipotle, lime juice, 1 tsp cumin, 1 tsp smoked paprika, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add chicken and toss to coat. Marinate at room temperature for 15 minutes or in refrigerator up to 2 hours.

Heat a large skillet or grill pan over medium-high heat until hot. Add a drizzle of oil if using skillet. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a cutting board and let rest 5 minutes, then slice into strips or dice.

Santa Fe Rice & Beans

Sauté aromatics

Heat 1 tbs olive oil in a medium saucepan or deep skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Toast rice & simmer

Add 1 cup rice to the pan and stir to coat in oil, toasting 1 minute. Pour in 2 cups stock, add drained diced tomatoes, 1 tsp cumin, 1/2 tsp chili powder, 3/4 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed.

Finish rice with beans & corn

Once rice is cooked, remove from heat and let sit covered 5 minutes. Fluff with a fork, then gently fold in drained and rinsed black beans, thawed corn and 2 tbs chopped cilantro. Taste and adjust salt if needed.

Toppings & Assembly

Warm tortillas: If using, wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes or heat individually in a hot dry skillet 20–30 seconds per side.

Assemble Santa Fe bowls or tacos: Divide the rice & beans among 4 bowls or use as a base for tortillas. Top with sliced chipotle-lime chicken, shredded cheddar, avocado slices, pickled jalapeños (if using) and a dollop of sour cream. Sprinkle remaining 1 tbs chopped cilantro over the top and serve with lime wedges for squeezing.

Store leftovers in separate airtight containers for up to 3 days. Reheat chicken and rice gently in a skillet or microwave, add fresh avocado at serving.