For the Chicken:
1. Drizzle avocado oil on 4 boneless chicken thighs and rub into both sides.
2. Season chicken on each side with adobo seasoning, sazón, paprika, chile powder, onion powder, garlic powder, and black pepper.
3. Rub 3-4 tbsp of Lacosenta Chipotle sauce all over the chicken thighs.
4. Let the chicken marinate for 30 minutes.
5. Sauté the chicken in 3-4 tbsp olive oil until done.
For the Cilantro Lime Rice:
1. Cook 1 cup of Jasmine rice according to the directions on the package.
2. Once cooked, add in 3-4 tsp lime juice, Mediterranean Sea salt to taste, and adobo seasoning to taste.
3. Mix well.
For the Guacamole:
1. Mash 3-4 medium avocados.
2. Add in 2-3 tbsp pico de gallo (store bought is fine), 1/2 tsp of garlic, 1-2 tsp lime juice, and salt to taste.
For the Corn:
1. Heat canned corn in the microwave.
2. Stir in 3-4 tbsp of pico de gallo and Kinder’s Fajita seasoning to taste.
For the Black Beans:
1. Heat black beans in the microwave.
2. Add in Mediterranean Sea salt to taste.
Assembly:
Assemble your burrito bowl with the seasoned chicken, cilantro lime rice, guacamole, seasoned corn, black beans, shredded Monterey Jack cheese, Herdez Queso cheese, store-bought pico de gallo, sour cream, Taco Bell Hot sauce, and Guy Fieri’s jalapeño sauce.
