Chipotle Chicken:

1. In a food processor or blender, puree together the olive oil, garlic, honey, cumin, chipotle chiles and salt until smooth. Place chicken breasts in a ziplock bag and pour the marinade inside. Seal the bag and let marinate for 2 hours in the refrigerator.
2. Preheat oven to 450 F. Bake chicken for 20-25 minutes until chicken is no longer pink inside and internal temperature is 165 F.

Cilantro Lime Rice:

1. In a medium sized pot, wash the rice thoroughly and drain. Add water, lime juice, vegetable oil and salt to the pot. Give it a good stir. Bring to a boil, uncovered, over high heat until the water evaporates and the rice has absorbed the water (about 4-5 minutes).
2. Turn the heat down to low and cover. Simmer for 20 minutes until rice is soft. Mix in the cilantro and serve.

Toppings:

1. Sauteed onions and bell peppers: Heat the vegetable oil in a large frying pan. Sauté the onions and bell peppers for 3-4 minutes until slightly tender. Remove from heat.
2. Corn: In a small pot, add the frozen corn and water. Heat over medium high for 5 minutes. Once cooked, drain in a colander.
3. Black beans: Drain and wash the canned black beans. Heat over medium high for 5 minutes until warm.
4. Guacamole: see recipe link

Assemble the Burrito Bowls:

1. Place an equal portion of rice into the bottom of each bowl. Decorate the border with corn, black beans, and sautéed onions and bell peppers.
2. Slice the chicken and place it in the centre of each bowl.
3. Top off with a scoop of guacamole.