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:

1. Make chipotle cream sauce by whisking sour cream with chiptoles, garlic, lime juice, and salt. Chill in fridge.
2. Make marinade and add cubed chicken. Marinate chicken in the fridge for 20 minutes.
3. Add a tablespoon or so of olive oil into a large skillet over medium-high heat. Add chicken and cook through.
4. Meanwhile, cook rice according to package directions. Once cooked, add salsa and stir.
5. 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