1. Add the chicken to a bowl with 1 lime (juice), 2 Tbsp finely chopped fresh cilantro, 1.5 tsp chili powder, 1.5 tsp cumin, 1 tsp kosher salt, 0.25 tsp pepper, and 2 Tbsp olive oil. Mix until chicken is evenly coated and then cover and refrigerate for at least 20 mins.
2. Wash 1 cup long grain white rice until the water runs clear, and then drain it with a fine mesh sieve. Transfer to a medium pot and add 1.5 cups water and 0.5 tsp salt. (If you skipped washing the rice, add 2 more Tbsp water). Bring to a boil over high heat, then cover and simmer on low heat for 15 mins. Remove the pot from the heat and let rest, covered, for 10 mins, then stir in 3 Tbsp cilantro, 1 lime (juice), and 1 Tbsp butter.
3. In a small pot over medium heat, add 15 oz. drained black beans, 0.5 tsp cumin, 0.25 tsp chili powder, and 0.25 tsp salt. Mix and cook until warmed through (~5 min).
4. Preheat a large pan over medium high heat. Add 1 Tbsp oil and sear chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F. Let rest 5 min then cut in small cubes.
5. Build your bowls with rice, beans, romaine, and chicken, then top with your favorite toppings such as guacamole, salsa, cheese, and sour cream. Enjoy!
