1-First Step: Gather all your ingredients and tools, like a mixing bowl for the marinade and a skillet for cooking. Start by combining 2 tablespoons oil, 3 tablespoons lime juice, 3 finely chopped chipotle chilis with 1 ½ tablespoons adobo sauce, 1 ½ teaspoons garlic powder, and ¾ teaspoon salt in a bowl.

2-Second Step: Add the 1 ½ pounds of chicken breast strips to the marinade, tossing to coat evenly. Let it sit for at least 15 minutes at room temperature or up to 2 hours in the fridge for deeper flavor.

3-Third Step: Heat your skillet over medium-high heat and add the marinated chicken. Cook for 5-7 minutes per side until the chicken reaches 165°F internally, flipping once for even browning.

4-Fourth Step: While the chicken cooks, rinse 1 cup of long-grain white rice under cold water. In a pot, bring 1 ½ cups water and ¼ teaspoon salt to a boil, then add the rice and reduce heat to low.

5-Fifth Step: Cover and simmer the rice for 15-20 minutes until the water is absorbed. Remove from heat and let it rest for 5 minutes, then stir in the zest of 1 lime, 2 tablespoons fresh lime juice, and ¼ cup chopped cilantro.

6-Sixth Step: Prepare your toppings by chopping 1 head of romaine lettuce, dicing 1 cup tomatoes, thawing 1 cup frozen corn, rinsing and draining 1 can of black beans, chopping ½ small red onion, and dicing 1 avocado.

7-Seventh Step: To assemble, divide the cilantro lime rice among bowls, top with the cooked chicken, and add the prepared veggies. Mix in black beans and corn for extra heartiness.

8-Final Step: Serve immediately with fresh avocado on top for creaminess. If you’re short on time, try pairing this with ideas from my Mexican chicken and rice recipe for more variations. This whole process should take about 30 minutes, making it ideal for weeknight dinners.