In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add ¼ cup minced onion, ½ cup diced red bell pepper, and 3 cloves of minced garlic; sauté for 3-5 minutes until the veggies soften. Stir in the 15 oz can of black beans, ¼ cup water, ½ teaspoon cumin, ½ teaspoon kosher salt, and 1 bay leaf. Bring to a boil and then reduce to a simmer for about 15 minutes, stirring occasionally until thickened. Remove the bay leaf before serving.

While the beans are simmering, heat a grill pan or skillet over medium-high heat. Zestfully marinate 4 boneless skinless chicken thighs in the juice of 1 lime and sprinkle with 2 to 2 ½ tablespoons of taco seasoning. Cook the chicken for about 7-8 minutes on each side until fully cooked and juices run clear, reaching an internal temperature of 165°F. Let the chicken rest for a few minutes before slicing.

To create your Chicken Taco Bowls, start by dividing 3 cups of cooked white rice among four serving bowls. Spoon a generous helping of the seasoned black beans over the rice. Next, layer the sliced chicken on top, followed by ½ cup of pico de gallo, sliced avocado, and fresh chopped cilantro for garnish. Offer lime wedges to squeeze over the bowls for that zesty finish.