Chipotle Chicken Burrito Bowl

In a large mixing bowl, mix together Chipotle Peppers in Adobo Sauce (1/2 cup) , Ground Cumin (1 Tbsp) , Dried Oregano (1 tsp) , and Simply Organic Garlic Powder (2 tsp) .

Add Boneless, Skinless Chicken Thighs (1 lb) to the bowl and toss until well coated. Cover with plastic wrap and refrigerate for 15 minutes.

Meanwhile in another large mixing bowl, combine the cooked White Rice (2 cups) , 4 Tbsp of Lime Juice (2) , and Fresh Cilantro (1/2 bunch) . Set aside.

In a skillet over medium heat, heat Olive Oil (3 Tbsp) . Once hot, add the marinated chicken and cook for 5-7 minutes on each side or until cooked and charred.

In a serving bowl, add the rice mixture, then top with chicken, Black Beans (1 can) , Diced Tomatoes (1 can) , Lettuce (1 head) , Red Onion (1) , Avocados (3) , Whole Kernel Corn (1 can) , Fresh Cilantro (1/2 bunch) , Sour Cream (1 cup) , Pickled Jalapeño Peppers (1 cup) . and Lime Wedges (1) . Serve immediately!