Chicken Burrito Bowl

Cook 300g long-grain white rice according to package directions, then fluff with a fork and fold in the zest and juice of 2 limes plus 60g finely chopped fresh cilantro while still warm.

Heat a grill pan or outdoor grill to high heat, remove the chicken from the marinade and cook for 5-6 minutes per side until charred and cooked through with an internal temperature of 74°C.

Let the chicken rest for 5 minutes on a cutting board, then slice into strips against the grain while you prepare the remaining components for assembly.

Drain and rinse a 400g can of black beans, then warm in a small saucepan with a pinch of cumin, a squeeze of lime juice, and salt to taste, keeping them whole rather than mashing.

Prepare the fresh pico de gallo by combining 3 diced Roma tomatoes, 1/4 cup diced white onion, 1 minced jalapeño, a handful of chopped cilantro, lime juice, and salt.

Make quick-pickled red onions by thinly slicing 1 red onion and covering with lime juice, a pinch of salt, and a teaspoon of sugar, letting it sit for at least 15 minutes.

Prepare remaining toppings: slice 2 ripe avocados, shred 2 cups of romaine lettuce, thaw and warm 1 cup of corn kernels, and crumble 100g of queso fresco or feta.

Divide the cilantro-lime rice among 4 large bowls, placing it on one side or in the center as the foundation for all the colorful toppings to come.

Arrange the sliced grilled chicken, seasoned black beans, lettuce, and corn in sections around or over the rice, keeping each component visually distinct.

Add the avocado slices, pico de gallo, pickled red onions, and crumbled cheese, then add a generous dollop of sour cream and a drizzle of your favorite hot sauce.

Serve immediately with lime wedges for squeezing and extra hot sauce on the side, optionally adding a handful of tortilla chips for crunch.