Directions

1. Place the chicken in a bowl and season both sides with salt and pepper. Pour about 2 tablespoons of Cilantro Lime Dressing on top. Flip the chicken so it gets coated in dressing on the other side, too. Place in the refrigerator and marinate for 1 hour. Meanwhile, cook the rice.

2. Bring 1 cup of water to a boil in a small pot. Add rice to the pot along with butter and a few pinches of salt. Return to a boil, then turn heat to low and cover pot with a tight-fitting lid. Simmer for about 20 minutes, until all water is absorbed.

3. Turn off heat and remove the lid from the pot. Fluff rice with a fork. Stir in fresh lime juice and chopped cilantro. Set aside.
4. When chicken has finished marinating, remove from refrigerator and allow to come to room temperature on the counter (about 10 minutes). Meanwhile, start your vegetables.
5. Heat an indoor grill pan or cast-iron skillet to medium-high. Add 1 tablespoon of avocado oil.
6. Add sliced onion, leaving a few slices back for garnish. Cook for 4-5 minutes, stirring often.
7. Add sliced bell pepper to the pan and cook for another 5-6 minutes, stirring often. Season with salt and pepper to taste. Remove to a bowl and set aside.
8. Add remaining avocado oil to the pan, then add the chicken. Cook chicken thigh for about 6 minutes per side, and chicken breast for about 7 minutes per side (depending on how thick your chicken pieces are). Cooked chicken should register 165ºF on a meat thermometer when inserted into the thickest part of the meat.
9. Remove the chicken from the pan and allow to rest on a cutting board for 5-10 minutes. Slice chicken into bite-sized pieces.

To assemble the burrito bowl:

1. Place ½ cup rice (save the remaining rice for another use) in a large bowl.
2. Add chicken, onions, bell peppers, pico de gallo, avocado and cilantro leaves.

3. Drizzle with the remaining Cilantro Lime Dressing. Enjoy!