Chicken Burrito Bowls

From Damn Delicious Meal Prep

Chipotle Cream Sauce

1/2 cup nonfat Greek yogurt
1 chipotle pepper in adobo sauce, minced
1 clove garlic, minced
1 tablespoon freshly squeezed lime juice

2/3 cup brown rice
1 tablespoon olive oil
1 pound ground chicken
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon onion powder
¼ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can black beans, drained and rinsed
1¾ cups corn kernels (Frozen, canned, or roasted)
½ cup pico de gallo (homemade our store-but)
¼ cup fresh cilantro leaves (optional)
1 lime, cut into wedges (optional) optional

For the Chipotle Cream Sauce

Whisk together the yogurt, chipotle pepper, garlic, and lime juice. Cover and refrigerate for up to three days.

Cook the rice according to package instructions in a large saucepan with 2 cups of water; set aside (I made my Cilantro Lime Rice instead.)

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3 to 5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Divide rice into four meal prep containers. Top with ground chicken mixture, black beans, corn, and pico de gallo. It will keep covered in the refrigerator for 3 to 4 days. Drizzle with Chipotle Cream Sauce.  Garnish with cilantro and lime wedge, if desired, and serve. Reheat in the microwave in 30-second intervals until heated through.