Chipotle chicken with street corn rice

Instructions

1. 01

   Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 1 tablespoon minced chipotle in adobo, 1/2 cup plain Greek yogurt, 2 tablespoons lime juice into a smooth dressing or glaze.

2. 02

   Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it reaches 165°F; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 3 cups corn kernels and 1 can (15 ounces) black beans, drained. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Spoon over the sauce and finish Chipotle chicken with street corn rice with 1/2 cup crumbled cotija.