Preparation Steps

• Trim any fat from the chicken and place breasts in a shallow dish. Whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, minced garlic, 1/2 teaspoon salt and black pepper. Pour the marinade over the chicken, turning to coat. Let sit at room temperature while you prepare other components (about 10–15 minutes).
• Start the rice: in a small saucepan bring the rinsed rice and chicken broth (or water) to a boil. Reduce to a simmer, cover, and cook until the liquid is absorbed, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Stir in lime zest, lime juice and 2 tablespoons chopped cilantro; fluff with a fork.
• While the rice cooks, heat a large nonstick or cast-iron skillet over medium-high heat. Add a drizzle of oil if the pan is dry. Transfer marinated chicken to the hot pan and sear 4–5 minutes without moving to get a golden crust. Flip and cook another 4–5 minutes until an instant-read thermometer reads 160°F. Transfer to a cutting board and let rest 5 minutes (carryover will bring it to 165°F).
• While the chicken rests, warm the beans and corn together in a small saucepan over medium heat with a pinch of salt and 1–2 tablespoons of salsa for flavor, stirring until heated through, about 3–4 minutes.
• Slice or chop the rested chicken into bite-size pieces or strips. Taste the rice and beans and adjust seasoning with remaining 1/4 teaspoon salt if needed.
• Assemble bowls by dividing the cilantro-lime rice among four bowls, then add warm beans and corn, sliced chicken, shredded lettuce, a spoonful of salsa, a dollop of Greek yogurt, and a sprinkle of cheese. Finish with extra cilantro and a lime wedge.
• Optional: For a little extra char, quickly toss the assembled bowls under a broiler to melt the cheese for 1–2 minutes—watch closely so nothing burns.