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Chipotle Chicken Burrito Bowls
These bowls stay great in sealed containers in the fridge for 3-4 days.
makes 4 servings
2 cups cooked brown rice
1 (15oz.) black beans, drained and rinsed if using canned
1/2 cup shredded Monterey jack or cheddar cheese
4 cups shredded lettuce of choice
1 cup natural salsa
1/2 cup plain Greek yogurt
1 large ripe avocado
1 Tbsp freshly squeezed lemon juice
1 Tbsp olive oil, or avocado oil
a small handful of fresh cilantro, chopped
lime wedges, to serve
For the chipotle chicken:
1-1/2 lbs. boneless, skinless chicken breasts, cut into large pieces
2-3 chipotle peppers in adobo sauce
juice of one fresh lime
1 tsp onion powder
1/2 tsp garlic powder
1 tsp ground cumin
1 Tbsp olive oil, or avocado oil
1/4 tsp black pepper, or to taste
1/2 tsp sea salt, or to taste
Instructions:
Start by preparing your marinade. In a small bowl add all the marinade ingredients and whisk until well combined.
Place the chicken pieces into an airtight storage container, or into a large, reusable bag and pour in the marinade.
Seal your container tightly, then shake a bit to coat the chicken really well with the marinade. Refrigerate for 2 hours up to overnight.
When you’re ready to cook your chicken, remove from the refrigerator and let it sit on the counter at room temperature for about 10 minutes.
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