The Red Head Recipe

Prep chicken

Pat the chicken breasts dry and, if thick, slice horizontally to make two thinner cutlets (or pound lightly) so they cook evenly.

Marinate

In a bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 3 tsp kosher salt, 1 tsp black pepper and 3 tbs Frank's RedHot. Add the chicken and coat thoroughly. Let sit 15–30 minutes at room temperature or refrigerate up to 2 hours.

Grill

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Oil the grates or pan. Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char. Remove and rest 5 minutes, then slice thinly against the grain into strips.

Cook rice

Rinse the rice until water runs clear. In a small saucepan bring 2 cups water, 1 tsp salt and 1 tsp butter to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork. Squeeze half the lime over the rice and gently fold to combine.

Prepare beans

If using canned black beans: in a small saucepan heat the drained and rinsed beans over medium with a pinch of salt and a squeeze of lime for 4–5 minutes, stirring occasionally. If using refried beans: heat gently with a splash of water or oil and stir until warm and spoonable. Keep warm until assembly.

Place baby spinach in a bowl or portion onto serving plates. Add shaved carrots and spoon 3 tbs corn salsa over the carrots or to the side. If you prefer slightly wilted spinach, toss the warm rice or beans lightly with the leaves just before serving to gently warm them.

Drizzle 3 tbs ranch dressing over the assembled salad components or serve on the side. Sprinkle 2 tbs crumbled blue cheese over the top of the chicken and greens for tangy contrast. If you like more heat, drizzle the extra 1 tsp Frank's RedHot over the finished dish.

Divide the rice between two plates or bowls. Add a portion of warm black or refried beans beside the rice. Arrange the spinach and shaved carrots on the other side. Place sliced grilled chicken on top of the rice or greens. Spoon corn salsa near the chicken or over the rice. Finish with ranch, blue cheese, optional cilantro, an extra drizzle of Frank's, and serve with lime wedges to squeeze over everything.