Chipotle Chicken Burrito Bowl
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp chipotle powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
1 tbsp lime juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 red bell pepper, diced
1 avocado, diced
1 cup cooked brown rice
1 cup shredded romaine lettuce
1/2 cup crumbled cotija cheese (or feta cheese)
1/4 cup chopped red onion
Salsa of your choice, for serving
Sour cream or Greek yogurt, for serving
Instructions:
1. Season the chicken breasts generously with salt, pepper, chipotle powder, smoked paprika, cumin, garlic powder, and cayenne pepper (if using).
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through and no longer pink inside. Let the chicken rest for a few minutes before shredding it with two forks.
3. While the chicken is cooking, prepare the other ingredients. Dice the red bell pepper and avocado. If you haven't already, rinse and drain the black beans and corn. Shred the romaine lettuce and chop the red onion.
4. Once the chicken is shredded, stir in the lime juice.
5. To assemble the burrito bowls, divide the cooked brown rice evenly among four bowls.
6. Top the rice with the shredded chicken, black beans, corn, diced red bell pepper, diced avocado, shredded lettuce, crumbled cotija cheese (or feta), and chopped red onion.
7. Serve immediately with your favorite salsa and a dollop of sour cream or Greek yogurt. Enjoy!