Start the marinade the night before – this is the most important step. Blend or finely chop the chipotle peppers and mix them with the adobo sauce, minced garlic, cumin, oregano, olive oil, lime juice, salt, and pepper. Coat the chicken breasts completely, cover, and refrigerate overnight. The longer it sits, the deeper and smokier the flavor gets.

When you’re ready to cook, take the chicken out of the fridge about 20 minutes before cooking so it comes to room temperature. Cook the rice according to the package instructions and set aside.

Cook the chicken in a hot pan or in the oven. You want high heat here – that’s what gives you the charred, slightly crispy edges that make it taste like a restaurant bowl. A cast iron pan works really well for this. Cook for 6-7 minutes per side until cooked through and nicely browned on the outside. Let it rest for 5 minutes, then slice. Here’s the trick – spoon a little of the pan juices over the sliced chicken before you build the bowls. It makes the whole bowl taste richer and more pulled-together.

While the chicken rests, finish the rice. Mix the warm cooked rice with lime juice, chopped cilantro, a drizzle of olive oil, and a pinch of salt. Stir it through and taste – you want it bright and a little tangy.

Warm the black beans in a small pan with a pinch of salt and a splash of water for a few minutes. Nothing fancy, just enough to get them warmed through and a little seasoned.

Make the guacamole and the salsa if you’re doing it fresh. For the guacamole – mash the avocados with lime juice, salt, and cilantro until you reach your preferred texture. Chunky or smooth both work. For the salsa – dice the tomato and the onion – mix with half tsp line juice, salt and ground pepper.

Build the bowls. Start with a base of cilantro lime rice, then add the sliced chicken. Arrange the black beans, corn, and salsa around the chicken. Add a generous scoop of guacamole, a wedge or two of lime, and finish with chopped parsley or cilantro on top.