• 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.
• 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. 
• Transfer to a plate. Season with pepper. Cover to keep warm.
• Caefully wipe pan clean.
• Pat chicken dry with paper towels. Season with salt and pepper.
  
• Heat the same pan over medium. 
  
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 

• 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 chicken,sweet potatoes, 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 breasts, transfer cooked protein shreds to a plate. Season with pepper. Cover to keep warm. Carefully wipe pan clean. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan 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.** 

Thinly slice chicken. Top bowls with chicken.