Add the ingredients for the marinade to a small blender or food processor and process until a thick paste forms (this will be your marinade). Transfer the raw chicken and the marinade to a large zip lock bag or a large mixing bowl. Seal (or cover with plastic wrap) and allow the chicken to marinate for at least 1 hour, ideally 3 to 10 hours.

When you’re ready to cook the chicken, you can do so on the stove top or on the grill. I like cooking the chicken in a skillet on the stove top because it is quick and easy.

Heat 2 to 3 tablespoons of avocado oil in a large nonstick skillet over medium-high heat and cook the chicken in a single layer for 6-8 minutes per side or until the internal temperature reaches 180 degrees Fahrenheit or higher.

Transfer the cooked chicken to a cutting board and allow it to rest for 10 minutes. Use a sharp knife to chop the chicken into thin strips or cubes.

Pour avocado oil in a saucepan and place it on the stove top over medium heat. Add the uncooked white rice and sauté, stirring occasionally, until it becomes fragrant, about 4 to 5 minutes. Resist the temptation to cook the rice until it is very brown or dark, but rather just until it turns opaque.

Add minced garlic to the saucepan with the rice and continue sautéing for another 1-2 minutes, or until the garlic is fragrant.

Pour the chicken broth and sea salt into the pot with the rice. This will likely sizzle wildly - this is normal. Cover the pot, and bring the rice to a full boil. Once boiling, reduce the heat to low heat and cook for 12 to 15 minutes, or until all of the broth has been absorbed and the rice is fully cooked.

Immediately remove the lid from the saucepan and fluff rice with a fork.

Stir the lime zest, lime juice, and chopped cilantro into the rice. Taste the rice and season with more salt, black pepper, lime juice, or cilantro to taste.

Mash all of the ingredients together in a bowl. Taste it for flavor and add more salt, lime juice, or minced garlic to taste.

Add all of the ingredients for the corn salsa to a large mixing bowl and stir well. Similarly, taste the salsa for flavor and make any adjustments to the salt or lime juice as needed.

Heat the oil over medium-high heat in a large skillet and add the sliced onion. Stir occasionally until the onion begins to soften, about 3 to 5 minutes. Add in the chopped bell peppers and continue cooking, stirring occasionally, until the vegetables reach your desired level of doneness, about 5 to 8 minutes.

Add your desired amount of rice, chicken, and toppings to big bowls, and enjoy! Don’t forget the cheese and salsa!

​Enjoy your homemade burrito bowl with tortilla chips if you love them.