Tex-Mex Combo Plate

Step 1

Pat the chicken breast dry with a paper towel, then place it on a cutting board and cut it lengthwise into two thin, flat pieces about 3/4 inch thick, so it cooks evenly and quickly.

Step 2

Sprinkle cumin and chili powder evenly over both sides of the chicken pieces, then rub gently with your fingers to coat completely.

Step 3

Remove the chorizo from its casing by peeling it back with your fingers, then crumble the sausage into bite-sized pieces directly into a small bowl.

Step 4

Stir the diced tomatoes, diced red onion, and chopped cilantro together in a separate small bowl to make the pico de gallo, then set it aside.

Step 5

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Place the seasoned chicken pieces skin-side down in the hot skillet and listen for an immediate sizzle; leave them undisturbed for 5 minutes until the bottoms turn golden brown.

Step 7

Flip the chicken pieces over using tongs, then cook for another 5 minutes until the other side is golden brown and a meat thermometer inserted into the thickest part reads 165°F.

Step 8

Slide the cooked chicken onto a plate using tongs, then return the skillet to medium-high heat without wiping it clean.

Step 9

Add the crumbled chorizo to the same skillet and cook, stirring once every 30 seconds, until no pink remains and the edges look crispy, about 4 minutes.

Step 10

Pour the drained black beans into the skillet with the chorizo, stir to combine, and cook over medium heat until the beans are steaming and warmed through, about 3 minutes.

Step 11

Divide the black bean and chorizo mixture evenly between two dinner plates, spreading it across the left half of each plate.

Step 12

Slice each piece of cooked chicken widthwise into 3 strips, then arrange the strips on the right side of each plate next to the bean mixture.

Step 13

Sprinkle 3/8 cup of shredded cheddar cheese evenly over the entire surface of each plate, covering both the beans and the chicken.

Step 14

Top each plate with 1/4 cup of the tomato and cilantro pico de gallo, piling it in the center where the chicken and beans meet.

Step 15

Drizzle 1/4 cup of sour cream over the top of each plate in a thin zigzag pattern, then squeeze half the lime wedge over each plate for brightness.