Add the chicken, oil, spices and sea salt to a zip lock bag and seal the bag. Give it a shake to distribute the oil and seasonings. If you have the time, refrigerate 15 minutes, up to 8 hours, to marinate.

Preheat the oven to 350 degrees F. Place chicken breasts in a casserole dish and bake 30 to 40 minutes (depending on thickness). Once the chicken is cooked through, allow it to rest at least 10 minutes on a cutting board to allow the juices to distribute throughout the meat. This will help keep the chicken nice and moist!

While the chicken is baking, steam the rice.

While both the chicken and rice are cooking, prepare your bowl essentials. Saute the kale in a small amount of oil with sea salt. Whip up the guacamole and salsa (or use store-bought), and heat up the black beans. If you’re doing the cheese, grate up your cheese!

Compile the bowls by adding desired amount of brown rice, chicken, sauteed kale, salsa, guacamole, and cheese to a big bowl. Serve and enjoy!