• You can marinate your chicken within several hours or a day of cooking your chicken.
• In a small bowl, combine the olive oil, lime juice, chopped cilantro, cumin, garlic powder, onion powder, salt, and pepper. Stir with a spoon until well blended.
• Place a thawed, boneless skinless chicken breast in a 1-gallon plastic bag. Pound the chicken with a meat tenderizer or rolling pin until it is an even thickness. Roughly .5″ thick.
• Pour the marinade into the bag with the chicken. Press out the air and seal the bag. Gently move the chicken around inside the bag to coat it in the marinade. Store in the fridge for 2-24 hours.

Black Beans:

• Thoroughly rinse and drain a can of black beans and corn kernels. You can start the beans to simmer while you cook the chicken.
• Combine the black beans, water, butter, garlic powder, cumin, and salt in a small saucepan. Turn the heat to medium and bring to a boil. Then reduce the heat and simmer uncovered for 10 minutes. Remove from heat and cool.
• While the black beans are simmering, bring a cast iron frying pan to high heat. Add 1-2 tablespoons olive oil and wait until the oil turns runny and glossy.
• Remove your chicken breast from the bag and sprinkle coarse sea salt on both sides. Lay it in the hot frying pan and allow it to sit for 3-4 minutes. Do not move it. This will allow the bottom to sear a golden brown color which results in amazing flavor. Flip the chicken over and allow to cook on the other side for another 4 minutes. Then begin checking the internal temperature with a meat thermometer. Once it reaches 165°F, remove it from the pan and place it on a plate to rest for 15 minutes. This will allow the chicken to absorb all the delicious juices.
• While the black beans are simmering, bring a cast iron frying pan to high heat. Add 1-2 tablespoons olive oil and wait until the oil turns runny and glossy.
• Remove your chicken breast from the bag and sprinkle coarse sea salt on both sides. Lay it in the hot frying pan and allow it to sit for 3-4 minutes. Do not move it. This will allow the bottom to sear a golden brown color which results in amazing flavor.
• Flip the chicken over and allow to cook on the other side for another 4 minutes. Then begin checking the internal temperature with a meat thermometer. Once it reaches 165°F, remove it from the pan and place it on a plate to rest for 15 minutes before slicing. This will allow the chicken to absorb all the delicious juices.
• Turn the heat down to medium/high in your frying pan and add the can of well-rinsed whole-kernel corn. Sprinkle with garlic salt, salt, and pepper. Stir occasionally for 3-4 minutes until lightly browned. Transfer to a paper towel-lined plate to cool.
• To make the Cilantro Lime Salad Dressing, combine the mayo, cottage cheese, cilantro, lime juice, garlic clove, salt, and pepper to a blender, food processor or my favorite, the chopper cup with my immersion blender. Blend until well combined. The texture will be thick and creamy. If you want it to be runnier, add a tablespoon of light olive oil.
• Finely dice the roma tomato.
• Cut the avocado in half and carefully slice thin long slices without cutting through the skin. Scoop out the slices with a spoon.
• Tightly roll large leaves of lettuce. Then make thin slices. Then cut them in half lengthwise for finely shredded lettuce.
• Place the shredded lettuce in the bottom of your serving bowl, and then add the chicken, black beans, roasted corn, tomatoes, avocado, shredded cheese, and salad dressing. Make it how you like it! 🙂