For the chicken:

• 1 tablespoon avocado oil
• 2 pound boneless skinless chicken breast
• 1/2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste

For the dressing:

• 4 each lime juiced (you should get about 2 tablespoons juice per lime)
• 1/2 cup fresh cilantro chopped
• 3 clove garlic minced
• 1 tablespoon granulated sugar more or less to taste

For the Spanish rice:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 cup long grain white rice
• 1 cup chicken broth
• 1 cup canned tomato sauce
• 1 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 14 ounce canned black beans drained and rinsed
• 1 each small red onion chopped

For the Bowls

• 3/4 cup cherry tomato halved
• 1 each avocado diced

• 8 slice thick sliced bacon chopped
• 1 ½ pound boneless skinless chicken breast
• 4 each egg hard-boiled and quartered
• 4 cup romaine lettuce chopped
• 4 cup mixed baby greens
• 1.5 cup tomato chopped, seeds removed
• 2 each avocado large, diced
• ¾ cup gorgonzola cheese or blue cheese crumbled

Marinade:

• 1 teaspoon paprika
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)

Dressing:

• 1 cup extra virgin olive oil
• 4 tablespoon red wine vinegar
• 2 tablespoon Dijon mustard
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper