Chicken Burrito Bowls (Chipotle Copycat)

Ingredients for the Chicken:

• 2 boneless, skinless chicken breasts
• 2 TBLSP extra virgin olive oil
• 1 tsp ground paprika
• 1 tsp ground cumin
• ½ tsp ground chili pepper
• ½ tsp kosher salt
• ½ tsp ground black pepper

Ingredients for the Burrito Bowls:

• 1 cup dry white rice
• 2 cups chopped romaine lettuce
• 1 cup canned corn drained and rinsed
• 1 cup canned black beans drained and rinsed
• 1 avocado sliced
• ¼ cup sour cream 
• ¼ cup freshly shredded cheddar cheese

Ingredients for the Salsa:

• 1 TBLSP chopped fresh cilantro
• ½ tomato chopped
• ½ onion chopped
• 2 TBLSP white vinegar
• 4 TBLSP lime juice (from 2 limes)
• ⅛ tsp kosher salt

Classic Chipotle-style fajita vegetables

• slice bell peppers (red, yellow, or green) 
• and red onions into thin strips. 
• Toss them with 1 TBLSP of oil, 
• 1/2 tsp of dried Mexican oregano, 
• and salt. 
• Grill over medium-high heat 
• for about 7 minutes until slightly softened with a slight char, but still tender-crisp.

Instructions for the Chicken:

• Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.
• 2 boneless, skinless chicken breasts
• Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.
• 2 TBLSP extra virgin olive oil,1 tsp ground paprika,1 tsp ground cumin,½ tsp ground chili pepper,½ tsp kosher salt,½ tsp ground black pepper
• Heat a nonstick pan over medium heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

Instructions for the Burrito Bowls:

• Cook the rice according to package instructions.
• 1 cup dry white rice
• To make the salsa, add all salsa ingredients to a bowl and mix well until combined.
• 1 tablespoon chopped fresh cilantro,½ tomato,½ onion,2 tablespoons white vinegar,4 tablespoons lime juice,⅛ teaspoon kosher salt
• Evenly divide the chopped lettuce, corn, beans, rice, and cooked chicken into serving bowls.
• 2 cups chopped romaine lettuce,1 cup canned corn,1 cup canned black beans
• Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the chicken burrito bowls. Enjoy!
• 1 avocado,¼ cup sour cream,¼ cup freshly shredded cheddar cheese

Notes

• If you like your salsa extra smooth, you can pulse all the ingredients in a blender for 10-15 seconds.
• Save time by using rice packets, which only take 90 seconds to cook!
• Make low-carb burrito bowls by replacing the rice with cauliflower rice.
• The ingredients and measurements are simply suggestions.  You can add/swap any ingredients to customize these burrito bowls.
• Storage: Store chicken burrito bowls in airtight containers in the refrigerator for up to 3 days. It’s best to store ingredients separately and assemble fresh.

Source: https://easychickenrecipes.com/copycat-chicken-burrito-bowl/#wprm-recipe-container-2776