Spiced Chicken

Wash and dry all produce. Meanwhile, halve, peel, and finely dice the onion. Dice the tomatoes. Drain and rinse the black beans. Zest, then halve the limes.

In a shallow dish, combine the smoked paprika, half the lime zest, and a large drizzle of olive oil. Cut the chicken into bite-sized pieces and toss into the spice mixture. Season generously with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken to the pan and cook, tossing for 5-6 minutes, until browned and cooked through. Remove from the pan and set aside.

Cook the onions: Add the onions to the same pan over medium heat. If the pan is too dry, add another drizzle of olive oil. Cook, tossing for 4-5 minutes, until softened. Add a splash of water to help scrape up the browned bits from the bottom of the pan. Remove the pan from heat.