Chipotle Chicken Salad Bowl

Season the chicken breast with garlic powder and salt. Heat avocado oil in a skillet over medium heat.

Cook the chicken breast until golden brown and fully cooked, about 6-8 minutes per side. Remove from heat and let it rest before slicing.

Rinse the white rice under cold water. In a pot, bring water to a boil and add the rice.

Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender. Fluff with a fork and set aside.

Chop the romaine lettuce, tomatoes, red onion, and cilantro. Slice the avocado and set aside.

In a large bowl, combine the lettuce, tomatoes, onion, cilantro, black beans, and corn.

Blend chipotle chilis, lime juice, and lime zest until smooth. Adjust seasoning if needed.

Layer the cooked rice at the bottom of the bowl. Add the salad mixture on top.

Top with sliced chicken and avocado. Drizzle the chipotle lime dressing over the bowl.