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.
|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|
|1/4 teaspoon||onion powder|
|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|
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.