Start by preparing the marinade. Combine all of the ingredients for the marinade in a blender or food processor and puree until smooth.
Reserve a ¼ cup of the marinade (you will use it for the vegetables later), and pour the remaining marinade over the chicken breasts in a large Ziploc bag. Allow the chicken to marinate in the fridge for at least 1 hour and up to 24 hours.
While your chicken is marinating, cook the brown rice according to the package directions. When cooked, mix in the lime juice and cilantro. Season with salt to taste and keep warm until ready to use.
While your rice is cooking, prepare the vegetables. Heat 1 tablespoon olive oil in a large pan. When hot add the corn and sauté for about 7 minutes until lightly browned. Add the second tablespoon of olive oil along with the diced bell peppers, onions, and black beans, and cook for 3-4 minutes until the vegetables are just tender. At this point add the reserved ¼ cup of marinade, and cook for another minute. Cover and set aside while you cook your chicken. (You can re-heat the veggies quickly before serving, if necessary.)
When the chicken is marinated, remove it from the Ziploc bag and reserve the marinade. Grill your chicken for 4-5 minutes on each side (depending on thickness) until cooked through. You can do this on an outdoor grill, in a grill pan, or in a regular old pan, dudes.
Remove the chicken from the grill and chop the breasts into small cubes. Pour the reserved marinade into a medium saucepan and bring it to a boil, then lower to a simmer and add the cubed chicken breasts. Cook for 1-2 minutes.
Now it’s time to assemble your burrito bowls, dudes. If you like lettuce in your burrito bowls, go ahead and add a handful to the bottom of each bowl. Next add ¼ of the brown rice to each bowl. Top the rice with ¼ vegetable mixture and a ¼ of the cubed chicken. Garnish each bowl with your salsa of choice, 2 tablespoons each reduced-fat cheddar cheese and guacamole. Serve with lime wedges. Boom.
