Homemade Chicken Burrito Bowl

Trim any excess fat from the chicken thighs. Rinse them in a bowl with water and vinegar, then pat dry.

Blend the entire can of chipotle peppers in adobo sauce to create the marinade.

Place the chicken and blended marinade in a large resealable bag. Mix well to coat and refrigerate for at least 3 hours, or overnight for best results.

Prepare the pico de gallo by combining diced roma tomatoes, red onion, cilantro, and jalapeño in a bowl.

Season the pico de gallo with the juice of half a lemon, one lime, and salt. Stir to combine and set aside.

To make the guacamole, halve and pit the avocados, then scoop the flesh into a large bowl and mash to your desired consistency.

Add salt, diced red onion, chopped cilantro, diced jalapeño, and the juice of 1-2 lemons and 1-2 limes to the mashed avocado. Mix until well combined.

To cook the rice, rinse it thoroughly. Add the rice to a pot with water, salt, canola oil, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and the rice is tender.

Preheat a grill. Place the marinated chicken on the grill and season one side with salt. Grill for about 5 minutes per side, or until cooked through with nice char marks.

Remove the chicken from the grill, place it on a plate, and cover with aluminum foil. Let it rest for 10 minutes to lock in the juices.

Once the rice is cooked, remove and discard the bay leaves. Stir in the chopped cilantro, lemon juice, and lime juice.

Dice the rested chicken into bite-sized pieces.

Assemble your burrito bowl by layering the cilantro-lime rice, diced chicken, pico de gallo, and guacamole. Top with freshly grated Monterey Jack cheese and enjoy.