1-First, gather all your ingredients and set up your workspace to keep things organized. Start by preparing the chicken: mix 2 tablespoons of oil, 3 tablespoons of lime juice, 3 finely chopped chipotle chilis in adobo sauce, 1 ½ tablespoons of adobo sauce, 1 ½ teaspoons garlic powder, and ¾ teaspoon salt in a bowl. Coat 1 ½ pounds of chicken breast strips with this marinade and let it sit for about 10 minutes for flavors to blend.

2-Next, focus on the cilantro lime rice. In a pot, combine 1 cup of rinsed long-grain white rice with 1 ½ cups of water and ¼ teaspoon salt. Bring it to a boil, then reduce heat and simmer for 15-20 minutes until the rice is fluffy. Once done, stir in the zest of 1 lime, 2 tablespoons fresh lime juice, and ¼ cup chopped cilantro for that fresh twist.

3-Now, cook the chicken in a skillet over medium heat for 5-7 minutes per side until it’s fully cooked and has a nice golden color. While that’s happening, prepare your assembly ingredients: chop 1 head of romaine lettuce, dice 1 cup of tomatoes, chop 1 avocado, thaw 1 cup of frozen corn, rinse and drain 1 (15-ounce) can of black beans, and chop ½ small red onion.

4-To assemble, layer the cilantro lime rice as the base in your bowl, then add the cooked chicken on top. Mix in the chopped romaine lettuce, diced tomatoes, chopped avocado, thawed corn, black beans, and red onion for a colorful, protein-packed finish. This step makes the bowl visually appealing and full of texture, perfect for a quick meal.