Step 1

In a large ziplock bag, mix together all the mojito lime marinade ingredients. Add in chicken, seal the bag and shake until chicken is evenly coated. Let marinate for at least 10 minutes and up to 1.5 hours.

Step 2

In a large saute pan, heat olive oil to medium-high heat. Add chicken to the pan and cook for 5 – 7 minutes on each side, or until cooked through and no longer pink on the inside. Remove the chicken from the pan and let rest on a plate. Do not cut it yet.

Step 3

Meanwhile, add the sliced peppers to the pan, and cook for about 5 minutes until soft and slightly charred. Add more olive oil if needed and season with salt and pepper.

Step 4

In a small bowl, mix the cooked brown rice with lime juice, chopped cilantro, salt, and freshly ground black pepper.

Step 5

Warm the black beans and corn according to the package instructions. I recommend heating beans in saute pan on low with the bean juice from the can.

Step 6

Make the dressing by whisking together all the ingredients. Taste and adjust seasonings based on your preference.

Step 7

Slice the chicken breasts.

Step 8

Assemble bowls by adding lettuce as the base of each bowl, then evenly dividing and topping each with cilantro lime rice, warmed black beans, warmed corn, sauteed bell peppers, red onion, pico de gallo or salsa, chicken slices, and avocado slices. Sprinkle some cheese on top if desired, and enjoy!