For the Chipotle Chicken Marinade:

• 2 chipotle peppers in adobo + ¼ of the adobo sauce
• ¹⁄₄ cup red onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon brown sugar
• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper
• 3 boneless, skinless chicken breasts

For the Chipotle Vinaigrette:

• 1-2 chipotle peppers in adobo + 1 tablespoon sauce
• 2 garlic cloves, sliced
• 1 teaspoon dried oregano
• 2 tablespoons honey
• 6 tablespoons red wine vinegar
• ¹⁄₂ teaspoon cumin
• 2 tablespoons olive oil
• Salt, to taste

Bowl Components:

Black Beans:

• 1 can black beans, drained
• ¹⁄₂ teaspoon lime juice
• ¹⁄₄ teaspoon garlic powder
• Salt, to taste

Tomato Salsa:

• 2 medium tomatoes, chopped and seeds removed
• ¹⁄₄ cup red onion, chopped
• 1 garlic clove, minced
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• 1 small jalapeño, chopped
• ¹⁄₂ teaspoon chicken powder
• Black pepper, to taste

Corn Salad:

• 1 can corn, drained
• 2 tablespoons red onion, chopped
• 2 tablespoons chopped cilantro
• 1 small jalapeño, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Guacamole:

• 2 large ripe avocados
• 1 tablespoon lemon juice
• 2 tablespoons chopped cilantro
• Salt and pepper, to taste

Cilantro Rice:

• 2 cups cooked rice (cook with 1 bay leaf for added aroma)
• 2 tablespoons chopped cilantro
• ¹⁄₂ teaspoon chicken powder

Other:

• 2 cups chopped romaine lettuce
• Optional: corn tortilla chips for serving