1-Getting started with chicken bell pepper burritos: First, prepare the chicken marinade by combining 3 tablespoons olive oil (divided as needed), 1 tablespoon agave nectar, juice of 2 large limes (about 1/4 cup), 1 heaping teaspoon chili powder, 1 heaping teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, Kosher salt, and ground black pepper to season. Then, toss the 1 pound of sliced chicken breasts in the marinade and let it sit for 10-15 minutes or marinate for up to 12 hours in the refrigerator for deeper flavor.

2-Prepare your fixings: Slice 1 large bell pepper and 1 large red or yellow onion; warm the ready-to-serve brown rice mixed with chopped cilantro, lime zest, and lime juice; rinse the canned black beans; mash 1 avocado with lime juice and salt for guacamole; and arrange all toppings. This step keeps everything organized and speeds up assembly later.

3-Cooking chicken and vegetables: Next, heat the remaining olive oil from the divided amount in a skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes until browned and cooked through, then set it aside. In the same skillet, sauté the sliced bell pepper and onion with Kosher salt and ground black pepper for 4-5 minutes until tender-crisp, then return the cooked chicken and toss to combine for a flavorful mix.

4-Warm tortillas and assemble: Warm the large flour burrito tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds until soft and pliable. This makes them easier to roll without tearing. Finally, assemble the burritos by layering the cilantro lime rice, canned black beans, chicken fajitas mixture, and desired toppings such as mashed avocado guacamole, shredded Mexican-style cheese, and fresh salsa, then fold and roll the tortillas tightly around the fillings.