Chipotle Chicken Burrito Bowl
Servings: 5
Ingredients
For the chicken:
- 1 pound boneless skinless chicken thighs
- 1 cup chunky salsa
- 1/2 teaspoon chipotle chili powder
For the rice:
- 2 teaspoons coconut oil
- 1 cup dry short grain brown rice
- 2 cups water or vegetarian broth
- 1 small lime, juiced
For the corn salsa:
- 1 cup organic sweet corn
- 1 small red onion, diced (or about 1/2 cup diced red onion)
- 1/4 cup fresh chopped cilantro
- 1 small lime, juiced
- Freshly ground salt and black pepper, to taste
For the beans:
- 1 (15 oz) can low sodium black beans, rinsed and drained
To garnish:
- 1/2 cup GO VEGGIE Lactose Free Monterey Jack & Cheddar Shreds
- For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc
Instructions
Make the chicken:
- Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve.
To make the brown rice:
- Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
To make the corn salsa:
- In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
To make the bowls:
- Evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.Recipe by: Ambitious Kitchen