If you LOVE Chipotle like I do- you NEED to recreate your favorite bowl at home!!
Packed with protein, fiber and veggies!! Add your favorite burrito toppings for the perfect Lunch!
Full recipe in video below
RECIPE:
1 pound boneless skinless chicken breasts (2 medium) or ground chicken, turkey or beef.
1 packet taco seasoning
1 batch prepared cilantro rice or quinoa
1 can (15.5 oz) black beans - drain, rinse, & warmed through
1-1/2 cups frozen corn (or 1 can)
Optional: sour cream, cheese, guac, jalapeños, lime, cilantro, pickled red onions, salsa etc....
RICE: Follow your chosen recipe for cilantro-lime or plain rice, making enough to yield 3-4 cups (1 cup dry rice).
CHICKEN PREP: Trim chicken and cut each breast in half widthwise to create four thin filets. Pound lightly for even thickness. Pat dry and place in a large bowl.
SEASON: Stir taco seasoning in a small bowl.chicken, toss, sprinkle with seasonings, and toss again.
COOK CHICKEN: Heat skillet over high. Cook chicken in a single layer (not overlapping) for 2-4 minutes each side until it reaches 165°F. Once cooked, transfer the chicken to a plate and cover loosely with foil. Rest 5 mins then dice or slice.
ASSEMBLY: Divide rice evenly into bowls. Divide chicken, black beans, corn evenly among bowls. Divide any optional toppings. Enjoy!
4 Bowls:
333 calories
11g fat
31g carbs
30g protein
Recipe inspiration from chealseasmessyapron.com