Prep the ingredients per the instructions above.

Rinse the brown rice under cold water. Cook according to the directions on the package. Season with salt and pepper.

Prepare the pico de gallo by mixing the tomato, red onion, cilantro, lime juice, and salt in a small bowl. Set aside.

Prepare the guacamole by mashing the avocado in a bowl, then mixing in the lime juice, red onion, cilantro, and salt. Cover and refrigerate until ready to use.

Pat the chicken dry and season both sides with chili powder, cumin, garlic powder, salt, and black pepper.

Heat olive oil in a skillet over medium heat. Saute the chicken to an internal temperature of 165°F (74°C).

In the same skillet, heat olive oil over medium heat. Saute the bell pepper and onion until softened and lightly caramelized.

Warm the tortillas in a dry skillet or microwave until pliable.

Assemble the burritos by portioning the rice, chicken, sautéed peppers and onions, pico de gallo, and lettuce. Fold in the ends and roll tightly. Cut in half if preferred.

Combine the sparkling water, lemon slices, and chia seeds in a glass or pitcher. Stir thoroughly, let sit for 2–3 minutes.

Serve the burritos with tortilla chips, guacamole, and lemon chia sparkling water.