Chipotle Chicken Bowl

You ever got tired of standing in the line waiting on your food, not getting enough portion size for you or having to pay extra for guac? This chipotle seasoned chicken bowl can last not only one lunch but can be prepped for you weekly lunch meal prep. This chipotle chicken bowl recipe is full of color, flavor, and as much guac as you want.

Follow the recipe below to have an easy flavorful chipotle chicken bowl for lunch.

How to know when your chicken is ready?

• chicken strips should be at a temp of 165 degrees F or until the juices leak out clear and not pink or opaque.

Ingridents

• 6-7 chicken breast strips

• 1 can of chipotle peppers in adobo sauce

• 1 cup of white rice

• 1 bunch of cilantro

• 1/4 paprika

• 1/4 adobo seasoning

• 1/2 onion

• 1/2 bell pepper

• 2 limes

• cilantro lime sauce

• 1 cup of bleack beans

• 1 cup of corn off the cob

• avocado

• 1 cup of sour cream

• 1 cup of pico

• shredded cheese

Instructions

1. wash chicken breast strips

2. season chicken break strips with 1/4 paprika, chili powder, adobo all-purpose seasoning, chipotle peppers in adobo sauce, let marinate in a bowl in the fridge for 3 hours minimum for best flavor.

3. in a pot rinse and cook 1 cup of rice with 1 tbsp of butter, salt and pepper.

4. in a nonstick skillet add oil, once hot add in chicken breast strips and let cook for 2-3 minutes on side then flip over and let cook 7-8 minutes or until fully cook or 165 degrees F.

5. once rice is complete chop up cilantro and squeeze one lime and add into rice and mix.

6. in another skillet add your corn, black beans and let cook until done.

7. once chicken is complete, take strips out, let rest, then chop into cube size.

8. in a bowl add 1/3 cup of rice, chicken, corn, bean, top with pico, cheese, sour cream, avocado, and drizzle cilantro lime dressing (ingredients can be found under sauce).