Chicken Burrito Bowls with Adobe Chipotle Sauce - Easy for Meal Prep
Ingredients
Sauce
1.25
lb Ground Chicken
2
cup Black Beans
1
pint Cherry tomatoes
0.25
cup Cilantro
2
cup Corn, frozen
1
clove Garlic
0.25
cup Scallions
1
tbsp lime juice
4
cup cooked rice
2
tbsp taco seasoning
1
tbsp Olive oil
0.25
cup Greek Yogurt
1
tbsp lime juice
2
tbsp chipotle in adobe sauce
Steps
Heat your olive oil in a large non-stick pan. Toss in your minced garlic with a pinch of salt and sauté until fragrant.
Add your cooked rice to the pan along with salt and pepper. Heat for 1-2 minutes.
Transfer to a bowl and allow to cool before stirring in scallions, cilantro, and lime juice. Set aside.
In the same pan, now emptied of rice, add your ground chicken and season with salt and pepper. Break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.
Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices. Cook for a couple more minutes or until chicken is cooked through. Shut off the heat and allow to cool.
Put black beans and corn into pan and season as you wish. Leave over heat until corn is completely defrosted and heated through.
Quarter your tomatoes and mix up your sauce (yogurt, lime juice, and chipotle)
Assemble your bowls. Can be frozen for meal prep or eaten at once.