Preheat the oven to 450°F. Cover a 9 x 13 baking dish with aluminum foil.

In a small bowl mix together 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon black pepper, ¼ teaspoon ground coriander, ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper, ¼ teaspoon salt, ¼ teaspoon oregano, and ⅛ teaspoon cayenne pepper. Set aside.

Beat the chicken breasts to flatten them out then pat the chicken dry with a paper towel.

Rub about 1 Tablespoon on the bottom of the chicken breasts then pour ½ the seasoning on the chicken breasts and rub in. Flip and repeat on the tops of the chicken.

Bake for 20 minutes. After 20 minutes remove and cover with foil. Allow the chicken to rest 10 minutes before using or serving.

Dice 3 Roma tomatoes into bite sized pieces. Next, dice ½ of a red onion into bite sized pieces.

Then seed and remove the pith and ribs of 2 jalapeño peppers. To do this, cut the jalapeño in half and scoop out the seeds and the white fleshy parts with a spoon. Then cut the jalapeño in strips and dice into bite sized pieces.

Next, trim the cilantro and chop ¼ cup into desired size.

In a medium sized bowl, mix together the tomato, red onion, jalapeño, and the cilantro.

Next microplane 2 pods of garlic over the bowl. Add 1 Tablespoon lime juice and ½ teaspoon salt.

Mix all of the ingredients together and test with a tortilla chip. Adjust flavors but adding more salt, lime, cilantro, or jalapeño as needed.

To begin, measure 2 cups of water. Pour into a medium saucepan. Bring the water to boil over medium high heat.

Once boiling, stir in 1 cup rice, 1 teaspoon salt, and 1 Tablespoon vegan butter.

Return the rice to a boil. Stir twice, cover and reduce heat to low.

Cook for 15 minutes. Once 15 minutes are up, leave the cover on the pot and remove from heat.

Let sit 5 minutes. Fluff rice and enjoy.

Open a can of chipotles in adobo sauce and scoop out about 2 Tablespoons of adobo sauce.

In a medium bowl, mix together ⅓ cup mayo, 2 Tablespoons olive oil, 2 Tablespoons adobo sauce, 2 teaspoons lime juice, 1 teaspoon maple syrup, ½ teaspoon kosher salt, and ¼ teaspoon garlic powder.

Once smooth, add to a ziplock bag and cut the corner to easily drizzle the sauce over the burrito bowls.

Place about 1 cup cooked rice in the bottom of a bowl.

Add ½ of a cooked chicken breast, chopped into bite sized pieces.

Sprinkle about ¼ cup of fresh pico de gallo on top.

Drizzle with 1-2 Tablespoons of chipotle dressing.

Add ½ a diced avocado, about ¼ cup of black beans, fresh cilantro, and green onion to finish.