Chicken Burrito Bowl
Think of this as healthier (and cheaper!) Chipotle bowls that you can have all week long. Save time and calories here!!!
Dovetailing Tios: Instead of using ground chicken in the burrito bowls use the ground turkey that you cooked on day 4.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | brown rice |
| 1 tablespoon | olive oil |
| 1 1/2 pound | ground chicken |
| 1/2 teaspoon | chili powder |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | ground cumin |
| 1/2 teaspoon | oregano |
| 1/4 teaspoon | onion powder |
| 1/4 teaspoon | paprika |
| kosher salt and freshly ground black pepper, to taste | |
| 1 (15-ounce) can | black beans, drained and rinsed |
| 1 | (15.25-ounces) can whole kernel corn, drained |
| 1/2 cup | pico de gallo, homemade or store-bought |
| 1/2 cup | plain nonfat greek yogurt |
| 1 | chipotle pepper in adobo sauce, minced |
| 1 clove | garlic, minced |
| 1 tablespoon | freshly squeezed lime juice |
Directions:
To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.
Source: damndelicious.net
