1. 1. Cook long-grain rice according to package instructions.

2. 2. Season boneless chicken breast with adobo seasoning, salt, and black pepper. Cook in a skillet with olive oil until fully cooked.

3. 3. In a separate pan, sauté diced Idaho potatoes with butter, garlic, and chopped onion until golden brown and tender.

4. 4. Assemble the bowl by layering cooked rice at the bottom, followed by sliced plum tomatoes, shredded iceberg lettuce, baby spinach leaves, and diced avocado.

5. 5. Slice the cooked adobo chicken breast and place it on top of the vegetables. Sprinkle mozzarella cheese over the chicken and vegetables.

6. 6. Drizzle with a mixture of olive oil, salt, and black pepper for added flavor.

7. 7. Serve warm and enjoy!