• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. 
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. 
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, peel then cut sweet potato into 1/2-inch pieces.
• To a parchment-lined baking sheet, add sweet potatoes, Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven, for 15-18 min, stirring halfway through, until golden-brown and tender.

• Core, then cut pepper into 1/2-inch pieces.
• Heat a large non-stick pan over medium-high. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp and charred in spots. Season with salt and pepper.
• Remove the pan from heat, then transfer peppers to a plate to cool.

• Reheat the same pan over medium.
• Pat dry with paper towels. Season with salt and pepper. 
• When pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 
• Transfer to a plate and cover to keep warm. Carefully wipe out pan.
• Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 5-6 min, breaking up protein shreds into bite-sized pieces, until slightly crispy.
• Add Tex-Mex paste and 1/3 cup (2/3 cup) water. Cook, for 2-3 min stirring occasionally, until slightly thickened. 
• Remove from heat. Season with pepper. Cover to keep warm.

• Cut tomatoes into 1/4-inch pieces.
• Thinly slice green onion.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges. 
• To a medium bowl, add tomatoes, half the charred peppers, half the green onions, half the lemon juice and 1/2 tsp (1 tsp) sugar.
• Season with salt and pepper, then stir to combine.

• To a small bowl, add guacamole, lemon zest and remaining lemon juice. Season with salt and pepper, then stir to combine.
• Fluff rice with a fork, then stir in remaining peppers and remaining green onions.
• Thinly slice chicken.
• Divide rice between bowls. Top with sweet potatoes, chicken. protein shreds and DIY salsa.
• Dollop guacamole over top. 
• Squeeze a lemon wedge over top, if you like.

If you've opted to add chicken breast tenders,  pat dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover to keep warm. Carefully wipe out pan. Use the same pan to cook veggie shreds.

Thinly slice chicken. Top bowls with chicken.