Burrito Bowl

Rinse the rice under cold water until it runs clear. Transfer to a saucepan, pour in 500 ml water and add a pinch of salt. Bring to a boil, reduce heat to low, cover with a lid and cook for 16-18 minutes, until all the water is absorbed. Remove from heat, let stand covered for 5 minutes, then stir in 1 tbsp olive oil, the zest and juice of one lime, and half of the chopped cilantro.

Cut the chicken breast into 2-3 cm cubes. In a bowl, combine the chicken with minced garlic, chili powder, 1 tsp cumin, smoked paprika, oregano, 2 tbsp olive oil, salt and black pepper — mix with your hands so the spices coat every piece.

Heat 1 tbsp olive oil in a skillet over high heat and sear the chicken for 8-10 minutes until golden brown and cooked through, turning a few times. Transfer to a plate and let rest for 2-3 minutes.

In the same skillet, without adding any oil, sauté the corn for 3-4 minutes until the edges caramelize slightly. In a separate saucepan, warm the black beans with the remaining cumin (0.5 tsp) and 50 ml water over medium heat for 5 minutes, lightly mashing part of the beans with a fork for creaminess.

For the salsa, finely dice the tomatoes and red onion, then mix with the remaining cilantro, the juice of half a lime and salt to taste.

Cube the avocado and drizzle with the juice of a quarter lime to keep it from browning. Shred the lettuce into thin strips and grate the cheese finely.

Divide the citrus rice among four bowls, then arrange the beans, corn, chicken, lettuce, salsa and avocado on top in separate sections.

Add a dollop of sour cream to each bowl, sprinkle with grated cheese and serve right away with the remaining lime wedges.