Prep: Wash and dry all produce. Quarter the grape tomatoes. Finely chop the cilantro. Zest and juice the lime. Mince the jalapeño (remove the seeds and ribs if you prefer less heat). Drain and rinse the black beans.

In a small bowl, mix together the chipotle chili powder, a drizzle of oil, the lime zest, and a large pinch of salt. Rub the mixture onto the chicken breasts, coating them on all sides.

Heat a drizzle of oil in a large pan over medium heat. Add ¾ of the red onion and cook, tossing, 5 minutes, until softened. Add the black beans, cumin, and dried oregano and cook for another 1-2 minutes. Season with salt and pepper. Transfer to a medium bowl.

Heat another drizzle of oil in the same pan over medium heat. Add the chicken to the pan and cook 4-5 minutes per side, until browned and cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set aside to rest for 5 minutes.

Make the vinaigrette: In a small bowl, whisk together ¾ of the lime juice, 2 tbsp oil and half the cilantro. Season with salt and pepper.

Make the pico de gallo: In a medium bowl, toss together the tomatoes, remaining red onion, remaining cilantro, remaining lime juice, and as much jalapeño as you dare. Season with salt and pepper.

Halve, pit and slice the avocado in the peel. Scoop out slices with a spoon. Thinly slice the chicken breasts.

Assemble: Mound the romaine onto plates and top with the black bean mixture, sliced chicken and pico de gallo. Place avocado slices to each side and drizzle with the vinaigrette. Enjoy!