1-First Step: Gather and prep everything Start by setting out all of your ingredients so the process feels smooth from the first minute. Chop the red bell pepper, orange bell pepper, and red onion. Slice the kernels off the corn cobs, then set aside the greens, avocado, cherry tomatoes, queso fresco or cotija, and Mexican salad topper or pepitas.

2-Second Step: Toast the pepitas If you are using pepitas instead of a store-bought salad topper, place them in a dry pan with 1/2 teaspoon smoked paprika. Toast for 1 to 2 minutes over medium heat, stirring often so they do not burn. Once fragrant, move them to a plate so they cool fast.

3-Third Step: Char the vegetables Use a grill, grill pan, or broiler to char the 2 ears of corn, 1 red bell pepper, 1 orange bell pepper, 1/2 red onion, and 1 jalapeno. You want dark spots and a little smoky flavor, not a fully cooked mushy texture. Once charred, let the vegetables cool enough to handle, then chop them into bite-sized pieces.

4-Fourth Step: Make the cilantro lime rice Cook the rice with water, unsalted butter, chicken bouillon, garlic, cilantro, lime, and green chiles. The exact method depends on your rice type, but the goal is fluffy rice with a bright, savory taste. The butter adds richness, while the lime and cilantro make it taste fresh instead of heavy.

5-Fifth Step: Cook the Mexican chicken Season the chicken breasts with taco seasoning, then cook them in olive oil until they are fully done and nicely browned. Add green onions, honey, and lime juice near the end so the chicken gets a glossy finish and a touch of sweetness. The recipe keeps the chicken ingredient list simple, and that is a big reason the flavor comes through so well. Cook the chicken until it is no longer pink in the center and the juices run clear. If you use a thermometer, aim for 165°F in the thickest part. This usually takes about 10 minutes, depending on thickness.

6-Sixth Step: Blend the avocado cilantro lime dressing Combine avocado, cilantro, lime juice, jalapeno, tomatillo, garlic, apple cider vinegar, honey, coriander, olive oil, kosher salt, and water in a blender. Blend until smooth and creamy, adding a little more water if needed to reach your preferred consistency. The dressing should be pourable but still thick enough to coat the bowl ingredients.

7-Seventh Step: Assemble the bowls Divide the cilantro lime rice among 6 bowls. Add 1 cup greens, then top with the Mexican chicken, charred vegetables, sliced avocado, halved cherry tomatoes, queso fresco or cotija, and your toasted pepitas or Mexican salad topper. Finish with a generous spoonful or drizzle of avocado cilantro lime dressing.

8-Final Step: Serve and enjoy Serve the bowls right away while the chicken and rice are warm. If you are feeding a family, set out all the components and let everyone build their own bowl. That keeps dinner relaxed and makes it easy for people to choose their favorite toppings.