Ingredients

For the Chicken

• 1.7 lbs / 770 g boneless skinless chicken thighs

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• ½ lime, juiced

• 1 tbsp / 15 ml olive oil

For the Black Beans

• 1 lb / 454 g dry black beans, sorted and rinsed

• 9 cups / 2.1 L water or vegetable broth

• 2 small yellow onions, halved

• 4 cloves garlic, smashed

• 2 tsp ground cumin

• 2 tsp garlic powder

• 2 tsp fine salt

For the Quinoa

• 2 cups / 346 g quinoa, rinsed

• 4 cups / 946 ml chicken broth

• 2 limes, juiced

• ¼ cup / 15 g fresh cilantro, chopped

For the Charred Corn

• 3 ears corn on the cob

• Oil, salt, and black pepper to taste

For the Creamy Chipotle-Lime Dressing

• ½ cup / 120 g Greek yogurt or mayonnaise

• 2 tbsp chipotle peppers in adobo sauce, finely minced

• 2 tbsp fresh lime juice

• 1 tbsp agave

• ½ tsp garlic powder

• Salt to taste

For the Pico de Gallo

• 1½ cups / 260 g tomato, diced

• ¾ cup / 120 g red onion, diced

• ½ cup / 8 g fresh cilantro, chopped

• 1 lime, juiced

• Salt to taste

For the Bowl

• 1.5 cups / 225 g red bell pepper, diced

• 3 large Hass avocados

• 1 cup / 260 g pico de gallo

• 1 lime, cut into wedges

For Garnish

• ¼ cup / 15 g fresh cilantro, chopped

Method

1. Cook the Black Beans: Combine the dry black beans, water or broth, halved onions, smashed garlic, cumin, and garlic powder in a large pot. Do not add salt yet. Bring to a boil, then reduce to low, cover, and simmer for 1 to 1.5 hours until completely tender. Stir in the salt during the last 15 minutes of cooking. Drain any excess liquid and discard the onion and garlic.

2. Cook the Quinoa: Bring 4 cups of chicken broth to a boil in a separate pot. Add the rinsed quinoa, cover, and simmer on low for 15 minutes. Remove from heat, let sit for 5 minutes, then fluff and mix in the juice of 2 limes and the chopped cilantro.

3. Char the Corn: Cut the corn kernels off the cob. Heat a dry cast iron or skillet over high heat. Add the corn and cook undisturbed for 2–3 minutes until charred, then toss and char for another minute. Season with oil, salt, and black pepper. Set aside.

4. Cook the Chicken: Season the chicken thighs with salt, pepper, garlic powder, and lime juice. Grill or pan-sear over medium-high heat for 6–7 minutes per side until cooked through. Let rest for 5 minutes, then slice.

5. Make the Dressing: Whisk together the Greek yogurt or mayo, chipotle peppers, lime juice, agave, garlic powder, and salt until smooth.

6. Make the Pico de Gallo: Combine the tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Mix well and refrigerate until ready to serve.

7. Assemble: Divide the quinoa, black beans, sliced chicken, charred corn, and red bell pepper into meal prep containers. Store the dressing separately. Top each bowl with fresh avocado, pico de gallo, and cilantro right before eating.

Additional Notes

Red Bell Pepper: I added diced red bell pepper to the bowl, and while it's not a bad addition, it feels a bit redundant alongside a good pico de gallo. In hindsight I probably would have just added it to the pico, but then it wouldn't really be pico anymore. Do whatever you want with it — that's just my take.