Start cutting your chicken into bite-sized pieces and mince two garlic cloves for the marinade.

Now slice two bell peppers and an onion into small pieces for the filling.

Combine the chicken pieces, Chipotle chili powder, cumin, oregano, salt, pepper, minced garlic, and vinegar in a bowl.

Transfer the ingredients to a zip-lock bag and marinate the chicken for at least 30 minutes.

Heat a tablespoon of olive oil in a skillet over medium-high heat.

Brown the chicken pieces for 8-10 minutes until cooked, and remove them from the pan.

Add sliced onion and bell peppers containing olive oil, oregano, and salt in the same skillet and sauté the veggies until softened and caramelized.

Add the drained and washed black beans, Chipotle chili powder, cumin, and lime juice to a saucepan over medium heat and cook it for a few minutes.

Prepare the rice according to the package directions and stir in the olive oil, lime juice, and cilantro.

Warm the tortillas in the oven for about 5 minutes and pour the cooked rice and bean mixture, followed by chicken and veggies, into the center of each tortilla.

Top with guacamole and shredded cheese.

Fold the bottom of the tortilla tightly to enclose the filling completely, then fold in each side to form a neat packet.

Serve immediately or wrap each burrito in foil, then place in a freezer bag for easy grab-and-go meals later on!