Homemade chipotle burrito bowls

[myproteinpantry]

CHIPOTLE CHICKEN BURRITO BOWLS 🌯🥗 but homemade ✨ packing 50g protein and 12g fiber per serving to keep you full and feeling good 🫶🏼

Ingredients:
Chipotle Chicken:
1.5 lbs chicken breast (24 oz)
1 tbsp olive oil (15 g)
2 tbsp taco seasoning
juice from 1 lime
2-3 tbsp water to thin

Corn Salsa:
1 lb frozen corn thawed
1/4 cup red onion (48 g) chopped
1 large jalapeño (45 g) seeded, finely chopped
1 medium green bell pepper (119 g) chopped
small handful cilantro chopped
juice from 1 lime
1/2 tsp salt to taste

Bowls:
1 batch cilantro lime rice
1 15 oz can black beans rinsed, drained
4 cups romaine lettuce (188 g) chopped
avocado, salsa, plain greek yogurt or sour cream for topping
Southwest sauce for topping

Instructions:
1. Trim any weird pieces off of the chicken breasts and cut each into two thinner halves. Place in a gallon ziploc bag and add olive oil, taco seasoning, lime juice and water. Mix to coat all the chicken, then seal and marinate in the fridge while you prep the rest.
2. Make the cilantro lime rice (recipe on my site). Add all corn salsa ingredients to a mixing bowl and stir together. Adjust the salt to taste.
3. Add all corn salsa ingredients to a mixing bowl and stir together. Adjust the salt to taste.
4. Cook marinated chicken on a grill or hot frying pan for about 4 minutes on each side, until internal temperature reaches 165 F. Remove from heat and let rest.
5. Build the base of the bowls by adding rice, beans, chopped chicken, corn salsa and lettuce. Add any extras you want on top – I like to do some avocado, salsa, plain greek yogurt, and Southwest sauce. Enjoy!

For full printable recipe & nutrition, search 🔎 “homemade chipotle burrito bowls” at the 🔗 in my profile or at myproteinpantry.com 👩🏻‍🍳🤍