Chipotle Chicken Burrito Bowls

Looks like your Dinner plans just changed

Chipotle Chicken Burrito Bowls are EXCELLENT for meal prep too! Simply add the guacamole and Greek yogurt immediately before serving.

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.