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1
Cut the chicken breast in half lengthwise.
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2
Blend together the chili powder and ground cumin.
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3
Season the chicken breast halves all over with salt, then sprinkle on all sides with the chili powder mixture.
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4
Warm 1 tablespoon of the oil in a nonstick or cast iron frying pan over medium-high heat until it shimmers.
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5
Carefully lay the chicken in the pan, smooth side down.
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6
Cook until the edges look golden brown, 3 to 4 minutes.
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7
Flip and cook until the chicken is cooked through, another 3 to 4 minutes.
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8
Transfer the chicken to a plate and set aside.
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9
Add 1 tablespoon of olive oil to the pan and reduce the heat to medium.
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10
Add the red onion and cook until translucent, about 5 to 7 minutes (reduce the heat if the onion shows signs of browning).
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11
Add the black beans and corn and season with salt.
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12
Cook until all ingredients are heated through; remove from the heat and let cool slightly.
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13
Meanwhile, warm the remaining 1 tablespoon of olive oil in a nonstick frying pan over medium heat.
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14
When it shimmers, add the eggs and fry until set, bubbly, and brown on the edges, about 3 minutes.
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15
To assemble, line two serving bowls with lettuce leaves.
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16
Top with the black bean mixture, Spanish rice, chicken, Cotija cheese, sour cream, Pico de Gallo, and cilantro.
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17
Serve with optional tortilla chips.
