To make the CHICKEN:

1 Tablespoon olive oil

2 chipotle peppers in adobo, finely chopped

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon black pepper

3-4 boneless, skinless chicken breasts

Directions:

1. Mix all of the ingredients in a bowl.
2. Place the chicken in a large zip loc bag and add the marinade from step one. Let sit at least an hour.
3. Heat a large frying pan for1-2 minutes on medium high. Add the chicken and cook each side approximately 7-8 minutes per side (depending on the thickness of the chicken breast).
4. Place cooked chicken on a plate.

To make the RICE:

1 Tablespoon olive oil

1 cup of brown rice

8 cups of water

1 lime, juiced

2 Tablespoons finely chopped cilantro

Directions:

1. Place the water in a sauce pot and heat until boiling.
2. Add the rice and cook for 30 minutes.
3. Drain the rice and rinse with water.
4. Place the rice back into the warm pot and cover. Let sit for an additional 20 minutes.
5. Sprinkle with lime juice.
6. Add cilantro to rice and mix. Place in a bowl.

To make the BEANS:

1 cup of pinto beans

2 Tablespoon of finely chopped onions

¼ teaspoon of garlic powder

1/8 teaspoon of pepper

½ cup of water

Directions:

1. Place all ingredients in a frying pan and heat on medium high heat until the water boils.
2. Turn to medium low and cook for 4-5 minutes, or until the water disappears and the beans are soft. Place in a bowl.

To make the GUACAMOLE:

2 avocados

1 lime juiced

¼ tsp salt

2 Tablespoons diced onion

½ tsp. minced garlic

3 Tablespoons diced cilantro

1 pinch ground cayenne pepper

Directions:

1. In a medium bowl, mash together the avocados, lime juice, and salt.
2. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper.
3. Refrigerate 1 hour for best flavor, or serve immediately.

Combine to make the FRESH AND TASTY BURRITO BOWL:

1. Add rice to a bowl.
2. Top with chopped chicken.
3. Add beans.
4. Top with Monterey jack cheese.
5. Add guacamole.
6. Finish the bowl with lettuce.
7. Enjoy!

Recipe by Mary McDonald of Nutrition101withMary.com, adapted from DIY Chipotle Burrito Bowl