Chicken Burrito Bowls
This is a 488 calorie chicken burrito bowl. the Chipolte Cream Sauce is the star of this dish - so dont skip it.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Chicken, Main Course
- 2/3 cup brown rice
- 1 teaspoon olive oil
- 1 lb ground chicken
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- kosher salt and freshly ground black pepper to taste
- 1 15 oz can black beans drained and rinsed
- 1 3/4 cups corn kernals frozen, canned or roasted
- 1/2 cup pico de gallo
- 1/4 cup fresh cilantro leaves (optional)
- 1 lime
Chipolte Cream Sauce
- 1/2 cup nonfat Greek yogurt
- 1 chipolte pepper in adobo sauce minced or more to taste
- 1 clove garlic minced
- 1 Tablespoon freslhly squeezed lime juice
Cook the rice according to package instructions in a large saucepan with 2 cups water; set aside.
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Divide into meal prep containers. Top with ground chicken mixture, back beans, corn, pico de gallo (or salsa). Will keep covered in the refrigerator for 3-4 days. Drizzle with chipotle cream sauce. Garnish with cilantro and lime wedge, if desired, and serve.
Chipolte Cream Sauce
Whisk together the yogurt, chipotle pepper, garlic, and lime juice. cover and refrigerate for up to 3 days.
