We've found a new favorite! With a little culinary imagination husband and I whipped up these AMAZING chicken burrito bowls. They're so good that we've eaten them for dinner twice in four days. Plus they leave you with leftovers for a healthy and delicious lunch. That's saying something considering I'm not the biggest fan of leftovers!
- What You'll Need
- For the seasoned chicken
- 6 chicken thighs (boneless & skinless)
- Chili powder
- Onion powder
- Salt & pepper
- For the bowl
- Minute brown rice
- Corn (we used a steamable bag)
- 1 can black beans
- Mexican blend cheese
- 1 avocado (+ another for the next day leftovers)
- Romaine lettuce
- For the chipotle cream sauce
- 1 cup sour cream
- 2 TBSP medium chipotle sauce
- Juice from 1/2 a lime
- Garlic salt (to taste)
- What You'll Do
- For the chicken and bowl
- Dice the chicken and season with the chili powder, onion powder, salt, and pepper. Cook until done.
- While the chicken in cooking, prepare the rice according to the box directions. We make 4 servings to have enough for leftovers.
- Dice the avocado; cut the lettuce; and heat the corn and the black beans (we just microwaved them).
- Layer the bowl with the rice, then top with the romaine, chicken, corn, beans, avocado, and cheese. Dollop the chipotle cream sauce on the side. Mix it up!
- For the chipotle cream sauce
- Mix the sour cream, chipotle sauce, and lime juice in a bowl. Add the garlic salt to your taste preference.
Now enjoy a hearty and healthy meal that takes no time to throw together!
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