Pat the chicken breasts dry with paper towels. If breasts are thick, halve horizontally or pound to an even 1/2–3/4-inch thickness. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, minced garlic, 1 tsp salt and 1 tsp black pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat until hot. Lightly oil the pan or brush a little oil on the chicken. Cook chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely charred. Remove from heat and let rest on a cutting board for 5 minutes, then slice into strips or dice as desired.

Vegetable Salsa

While the chicken marinates or cooks, make the salsa. In a medium bowl combine 1 cup corn, 1 cup rinsed black beans, 1 cup diced red bell pepper, 1/4 cup diced red onion, 1/2 minced jalapeño, and 1/4 cup chopped cilantro. Add 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and taste — adjust salt, lime or jalapeño for brightness and heat. Let sit at room temperature for 10 minutes to meld flavors.

Optional toppings & serving

Assemble: warm tortillas or spoon rice onto plates. Top with sliced or diced Southwestern chicken, then spoon generous portions of the vegetable salsa over the chicken. Add avocado slices, sprinkle with crumbled queso fresco and chopped cilantro. Serve with lime wedges on the side for squeezing over the top.

Storage: Refrigerate leftover chicken and salsa separately in airtight containers for up to 3 days. Reheat chicken gently in a skillet or microwave; serve salsa chilled or at room temperature.