This is a 488 calorie chicken burrito bowl. the Chipolte Cream Sauce is the star of this dish - so dont skip it.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Chicken, Main Course
Servings: 4people
Ingredients
2/3 cup brown rice
1teaspoonolive oil
1lb ground chicken
1/2teaspoonchili powder
1/2teaspoongarlic powder
1/2teaspoonground cumin
1/2teaspoondried oregano
1/4teaspoononion powder
1/2teaspoonpaprika
kosher salt and freshly ground black pepperto taste
115 oz canblack beansdrained and rinsed
1 3/4cupscorn kernalsfrozen, canned or roasted
1/2cup pico de gallo
1/4 cupfresh cilantro leaves (optional)
1lime
Chipolte Cream Sauce
1/2 cupnonfat Greek yogurt
1chipolte pepper in adobo sauceminced or more to taste
1clovegarlicminced
1Tablespoon 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.