Step 1

Start by preparing your marinade. In a small bowl add all the marinade ingredients and whisk until well combined.

Step 2

Place the chicken pieces into an airtight storage container, or into a large, reusable bag and pour in the marinade.

Step 3

Seal your container tightly, then shake a bit to coat the chicken really well with the marinade. Refrigerate for 2 hours up to overnight.

Step 4

When you're ready to cook your chicken, remove from the refrigerator and let it sit on the counter at room temperature for about 10 minutes.

Step 5

Meanwhile add oil to a large heavy-bottomed skillet and heat over medium-high heat. I like to use my large cast iron skillet to create that beautiful char on this chicken.

Step 6

Add in the marinated chicken and cook until nicely browned, stirring occasionally, for about 10-12 minutes.

Step 7

Immediately discard any leftover marinade.

Step 8

While your chicken is cooking, prepare the rest of the ingredients for the bowls.

Step 9

Cook your brown rice according to the package instructions.

Step 10

Chop the lettuce and mash the avocado with a squeeze of lemon juice.

Step 11

Once the chicken has finished cooking and rice is ready, allow them to cool for about 10 minutes.

Step 12

Chop your chicken into small bite-sized pieces as shown.

Step 13

Divide rice equally among 4 serving bowls, or meal prep containers, then equally add in lettuce, beans, cheese and chicken as shown.

Step 14

Add salsa and guacamole on side as shown.

Step 15

Finish with a dollop of Greek yogurt and freshly chopped cilantro.

Step 16

Serve and enjoy!