Make marinade: In a blender, add ¼ red onion, 1 tablespoon garlic, 1 tablespoon ancho chile powder, 3 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and ¼ cup water. Blend until well mixed and smooth.
Marinade chicken: In a large zip-top bag, add the chicken and pour in the marinade. Close the bag tightly and give it a good shake to distribute the marinade evenly. Allow it to sit in the fridge for at least thirty to sixty minutes, or even up to overnight.
Bake chicken: Preheat your oven to 400°F. Prepare a nine by thirteen inch casserole dish by spraying it with non-stick cooking spray. Once the oven is ready, place the marinated chicken in a single layer in the dish. Bake for thirty to forty minutes, or until the chicken reaches an internal temperature of 165°F.
Rest the chicken: Once the chicken is cooked, remove it from the oven and cover it with foil. Allow it to rest for about ten minutes; this helps keep it juicy.
Assemble the bowls: Begin by placing one-third cup of cilantro lime rice and one-third cup of black beans in the bottom of each bowl. This forms a cozy base for all the other delicious toppings.
Top the bowl: Add the chopped chicken on top of the rice and beans. Then, finish with a generous scoop of pico de gallo. Feel free to add any of your favorite toppings, like fresh cilantro, avocado slices, or a dollop of sour cream!
