Chicken Burrito Protein Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
1/4 cup avocado oil
02 -
3 tablespoons lime juice
03 -
3 chipotle chilis in adobo sauce, finely chopped
04 -
1 1/2 tablespoons adobo sauce
05 -
1 1/2 teaspoons garlic powder
06 -
3/4 teaspoon salt
07 -
1 1/2 pounds chicken breast, cut into strips
→ For the Cilantro Lime Rice
08 -
1 cup long-grain white rice, rinsed
09 -
1 1/2 cups water
10 -
1/4 teaspoon salt, plus more to taste
11 -
1 lime, zested
12 -
2 tablespoons fresh lime juice
13 -
1/4 cup chopped cilantro
→ To Assemble
14 -
1 head romaine lettuce, chopped
15 -
1 cup tomatoes, diced
16 -
1 avocado, chopped
17 -
1 cup frozen corn, thawed
18 -
1 (15-ounce) can black beans, rinsed and drained
19 -
1/2 small red onion, chopped
# Instructions:
01 -
In a large bowl, combine avocado oil, lime juice, chopped chipotle chilis, adobo sauce, garlic powder, and salt. Add the chicken strips and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight. Heat a large pan over medium-high heat. Remove the chicken from the marinade and cook, stirring occasionally, until fully cooked, about 5 minutes. Set aside.
02 -
Bring a pot of water to a boil. Add the rice and salt. Once the water returns to a boil, reduce the heat, cover, and simmer until water is absorbed and rice is tender, 15-18 minutes. Uncover and fluff the rice with a fork. Stir in lime zest, lime juice, chopped cilantro, and additional salt to taste.
03 -
In a serving bowl, layer the cilantro lime rice and chopped romaine lettuce as the base. Top with cooked chicken, diced tomatoes, chopped avocado, thawed corn, black beans, and red onions. Serve and enjoy!