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.
Ingredients
- 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
Instructions
- 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.