Better Than Chipotle Burrito Bowls
What you need:
- 1 cup sour cream
- 2 Tbsp. chipotles in adobo sauce, diced
- 1 clove minced garlic
- Juice of one lime
- 1/4 tsp. salt
- 3 chicken breasts, cubed
- Baja citrus marinade (Or something similar - you could even use taco seasoning)
- Olive oil
- 1 cup uncooked rice (I used Minute brown rice)
- 1 cup salsa
- 3 cups chopped romaine lettuce
- 1 can (15.25 oz) corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 2 Roma tomatoes, diced
- 2 Tbsp. fresh cilantro, chopped
Directions:
- Make chipotle cream sauce by whisking sour cream with chiptoles, garlic, lime juice, and salt. Chill in fridge.
- Make marinade and add cubed chicken. Marinate chicken in the fridge for 20 minutes.
- Add a tablespoon or so of olive oil into a large skillet over medium-high heat. Add chicken and cook through.
- Meanwhile, cook rice according to package directions. Once cooked, add salsa and stir.
- How to assemble bowls: divide rice between serving dishes and top with lettuce, corn, black beans, tomatoes, and cilantro. Top with chipotle cream sauce.
Recipe slightly adapted from Damn Delicious