Skillet Tajin Chicken & Black Beans

In a microwave-safe bowl, combine 1 cup dry instant white rice and 1 cup water. Microwave on HIGH for 2 minutes or until the water is fully absorbed and the rice is tender. Cover to keep warm and set aside.

Pat dry 2 lb raw boneless skinless chicken thighs with a paper towel. Season both sides of the chicken evenly with 1.5 tbsp Tajin seasoning.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5 to 6 minutes on each side, until they are fully cooked through (reaching an internal temperature of 165°F/74°C).

Remove the cooked chicken thighs from the skillet. Transfer exactly half (1 lb) of the cooked chicken thighs to an airtight container and store in the refrigerator for Day 4. Slice the remaining 1 lb of cooked chicken into bite-sized strips.

In the same skillet over medium heat (utilizing the leftover juices and oil), add 1 cup frozen diced yellow onions and 1 can (15 oz, drained) canned black beans. Cook for 3 minutes, stirring frequently, until the onions are soft and translucent and the beans are thoroughly heated.

To serve, divide the cooked instant rice between two plates. Top each portion with the warm black bean and onion mixture, then lay the sliced Tajin chicken on top.