Preparation Steps

• Start the rice: rinse the uncooked rice until the water runs clear. Combine the rice, 1 3/4 cups water and 1/2 tsp salt in a small saucepan. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes while you prepare the rest.
• Season and sear the chicken: pat the chicken dry and rub with olive oil, cumin, lime zest, minced garlic, 1/2 tsp salt and black pepper. Heat a large skillet over medium-high heat. Sear the breasts 2 minutes per side until lightly golden to build flavor.
• Poach in salsa verde: pour 1 cup salsa verde into the skillet with the seared chicken, bring to a gentle simmer, then cover and cook 10–12 minutes, or until internal temperature reaches 165°F. Reduce heat if the salsa is bubbling too vigorously.
• Shred and finish the chicken: transfer chicken to a cutting board and let rest 3 minutes. Shred with two forks, then return shredded chicken to the skillet and stir into the salsa for 2–3 minutes to let the sauce reduce and cling to the meat.
• Warm the beans and corn: while the chicken finishes, place the drained beans and thawed corn in a small saucepan with a squeeze of lime juice and a pinch of salt. Heat over medium until warmed through, about 3–4 minutes.
• Make the yogurt drizzle: whisk the Greek yogurt with the extra 2 tablespoons salsa verde until smooth and spoonable. Taste and add a squeeze of lime if you like it tangier.
• Assemble the bowls: divide the cooked rice among four bowls. Top each with a portion of shredded salsa verde chicken, warmed black beans and corn, sliced avocado, a sprinkle of cheese and chopped cilantro.
• Finish and serve: dollop the yogurt drizzle over each bowl, squeeze remaining lime juice overtop if desired, and serve immediately.