1. Cook rice according to package. (separate recipe)

2. Season chicken breasts
(Salt, pepper, onion powder, garlic powder, cumin)
(alternatively, taco seasoning)
bake (try 350F for 30 to 45 minutes), measuring with thermometer until chicken is 165°F. Any higher and the chicken will be dry.
Once removed from the over, cover the pan with aluminium foil and let the chicken rest for 5-10 min (helps the chicken stay juicy)

3. Mince garlic and sautee in olive oil. Add chopped onions. Add rest of veggies (chopped). Season to taste!!!
(Recommend cumin, chili powder, salt, and pepper, or just some taco seasoning)
cook until soft but not mushy.

4. Juice the lime(s) and stir the juice and choppped cilantro into the rice (after it's cooked)

5. Mash the avocado with some salt and pepper and any leftover lime juice.

6. Shred the cheese.

7. Shred the chicken once it's done cooking. Taste chicken and season to taste
(salt, pepper, onion powder, garlic powder, cumin, paprika)
(Alternatively, taco seasoning)
(Tiny amount: nutmeg, parsley, brown sugar, cayenne)

8. Put everything out on the counter and let people form their own burrito bowls.