For The Chicken And Peppers:

• 2 tablespoons lime juice fresh squeezed
• 1 tablespoon oil
• 1 cloves garlic large, minced
• ½-1 teaspoon ground chili adjust to your desired spice preference
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon fresh cilantro chopped, optional
• 4 large skinless boneless chicken thighs 1 pound or 500 grams
• 2 large red bell peppers cut into strips, I use green, red and yellow

For The Rice:

• ½ cup long grain white rice or Jasmine
• 1 cup chicken stock or broth
• 1 clove garlic minced
• 1-2 tablespoons lime juice juice of 1 lime
• 2-3 tablespoons cilantro or parsley, finely chopped - adjust to your taste

For Burrito Bowl:

• 5 cups Romaine lettuce leaves or Cos, washed and strained dry
• 7 ounces black beans canned, washed and drained
• 7 ounces corn
• ½ a red onion chopped
• 1 avocado peeled, seeded and sliced

Dressing:

• 2 tablespoons olive oil
• 3 tablespoons lime juice freshly squeezed
• 1 tablespoon cilantro or parsley, finely chopped - adjust to your taste
• 1 cloves garlic crushed
• ½ teaspoon brown sugar
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• ½-1 teaspoon red chili flakes optional