Chipotle

In a blender, combine the chipotle peppers in adobo sauce, olive oil, seasonings, and the juice of one lime. Blend until smooth to create the marinade.

Place the diced chicken in a large bowl or container. Pour the marinade over the chicken and mix until well-coated. Cover and refrigerate to marinate.

To make the corn salsa, combine the drained corn, diced red onion, diced jalapeño, and chopped cilantro in a bowl. Squeeze in the juice of one lime and mix well.

To cook the rice, add 2 cups of jasmine rice and 3 cups of water to a pot. Bring to a boil, then cover, reduce heat to low, and let it cook for 18 minutes.

Once the rice is cooked, fluff it with a fork. Stir in the chopped cilantro and the juice of one lime. Season with salt to taste.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through.

Assemble your bowls by starting with a base of cilantro lime rice. Top with black beans, the cooked chipotle chicken, and shredded cheese.

Finish the bowls with corn salsa, pico de gallo, a dollop of sour cream, and a drizzle of honey chipotle vinaigrette. Serve immediately.