Chipotle Chicken Burrito Bowl

Recipe From: Laura 

Awaken your taste buds with a nourishing and satisfying chicken burrito bowl!  The secret crowning adornments: grilled chipotle chicken coupled with an obsessive worthy silky green sauce you’ll wanna put on everything.  The refreshing tanginess of the Avocado Crème compliments the robust spicy flavors of the fiestalicious chicken. Marry those two babes to instantly transform your favorite colorful veggies into one awesome meal!  They literally take your burrito bowl to the next level.  Meal prep during the week for a perfect on the go lunch or easy dinner.

Ingredients

Chipotle Chicken Rub

2-3 lbs chicken breasts or thighs, pounded thin

2 tablespoons olive oil

1 teaspoon chipotle chili powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon FRESH lime juice

1.In a small bowl, whisk the chicken rub ingredients together and rub evenly all over

chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room

temperature or refrigerate up to 8 hours then bring to room temperature before

cooking. Chicken is still delicious even if cooked immediately but is more flavorful

the longer the rub marinates

2.If chicken has been refrigerated, let sit at room temperature for 15-30 minutes

(time permitting).

3.Heat a large non-stick skillet over medium high heat. Once very hot, add chicken

and cook, undisturbed, for 3-5 minutes, or until nicely browned (or blackened if

you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook

for approximately 5-7 more minutes (depending on thickness of chicken), or until

chicken is cooked through. Remove to a cutting board and let rest 5 minutes before

slicing.

GRILLING DIRECTIONS

1.If chicken has been refrigerated, let sit at room temperature for 15-30 minutes

(time permitting).

2.Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

3.Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked

through. (An inserted thermometer should read 165 degrees F.)

4.Remove chicken from grill and let rest 5 minutes before slicing.

Choose your mix-ins

Brown or white rice or cilantro lime rice

Black beans

Cheese

Onions

Avocados or Guacamole

Tomatoes

Lettuce

Sour cream or Greek yogurt

Cilantro

Salsa

Corn

Roasted cauliflower

Mango or Pineapple

Tortilla chips

Lime juice

Avocado Crème:

1 medium avocado 

1/2 cup sour cream or Greek yogurt

2 tablespoons mayonnaise

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

Directions:

Add all ingredients to your blender and blend until smooth, scraping sides down as

needed. Avocado Creme may be made 8 hours ahead of time and refrigerated in an

airtight container with plastic wrap pressed directly to the surface of the crème. This

will delay oxidization/browning that occurs when the surface of the dip/avocado come in contact with air.

*An absolute must! Certainly not limited to just burrito bowls….its amazing with any of your fav.

Mexi foods, chips, veggies, spread on a wrap, tacos, sandwiches, chicken nuggets, enchiladas,

burgers, and even scrambled eggs.*