Homemade Chipotle Chicken Burrito Bowls

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 40 minutes

Ingredientes

1 ½ lbs chicken breast (24 oz)

1 tbsp olive oil (15 g)

2 tbsp taco seasoning

juice from 1 lime

2-3 tbsp water (to thin)

1 lb frozen corn (thawed)

1/4 cup red onion (48 g) chopped)

1 large jalapeño (45 g) seeded, finely chopped)

1 medium green bell pepper (119 g) chopped)

small handful cilantro (chopped)

juice from 1 lime

1/2 tsp salt (to taste)

1 batch cilantro lime rice

1 15 oz can black beans (rinsed, drained)

4 cups romaine lettuce (188 g) chopped)

avocado, salsa, plain greek yogurt or sour cream (for topping)

Southwest sauce (for topping)

Instrucciones

Trim any weird pieces off of the chicken breasts and cut each into two thinner halves. Place in a gallon ziploc bag and add olive oil, taco seasoning, lime juice and water. Mix to coat all the chicken, then seal and marinate in the fridge while you prep the rest.

Make the cilantro lime rice (recipe linked above). Add all corn salsa ingredients to a mixing bowl and stir together. Adjust the salt to taste.

Add all corn salsa ingredients to a mixing bowl and stir together. Adjust the salt to taste.

Cook marinated chicken on a grill or hot frying pan for about 4 minutes on each side, until internal temperature reaches 165 F. Remove from heat and let rest.

Build the base of the bowls by adding rice, beans, chopped chicken, corn salsa and lettuce. Add any extras you want on top - I like to do some avocado, salsa, plain greek yogurt, and Southwest sauce. Enjoy!

Nutrición

• Tamaño de la Porción: 1 bowl
• Calorías: 552 kcal
• Grasa Total: 8.7 g
• Carbohidratos Totales: 67.4 g
• Fibra Dietética: 12 g
• Proteína: 50.4 g