Chipotle Chicken Burrito Bowl with Easy Lime Cilantro Rice

For the chipotle chicken:
In a food processor or blender, puree together the olive oil, garlic, honey, cumin, chipotle chiles and salt until smooth. Place chicken breasts in a resealable bag and pour the marinade inside. Seal the bag and let marinate for 2 hours in the refrigerator.

Preheat oven to 450ºF. Bake chicken for 20–25 minutes until chicken is no longer pink inside and internal temperature is 165ºF.

For the cilantro lime rice:
In a medium-sized pot, wash rice thoroughly. Add water, lime juice, vegetable oil and salt. Give it a good stir. Heat uncovered on high until the water boils and evaporates.

Once rice has absorbed the water, turn the heat down to low and cover the pot with a lid. Cook for 20 minutes until rice is soft. Mix in cilantro and serve.

For the toppings:
Heat vegetable oil in a large frying pan. Sauté onions and bell peppers for 3–4 minutes until slightly tender. Remove from heat.

In a small pot, add frozen corn and water. Heat over medium high for 5 minutes. Once cooked, drain in a colander.

Drain and wash the canned black beans. Heat over medium high for 5 minutes until warm.

Now, you are ready to put together your burrito bowls! Divide all items between bowls. Place an equal portion of rice on the bottom of each bowl. Decorate the border with the corn, black beans and sautéed onions and bell peppers. Slice the chicken and place it in the centre. Top off with a scoop of guacamole.