Chicken Burrito Protein Bowl

• servings: 4 servings
• active time: 30 minutes
• total time: 2 hours 50 minutes

Ingredients

¼ cup avocado oil

3 tablespoons lime juice

3 chipotle chilis in adobo sauce (finely chopped, plus 1 ½ tablespoon adobo sauce)

1 ½ teaspoon garlic powder

¾ teaspoon salt

1 ½ pounds chicken breast (cut into strips)

1 cup long-grain white rice (rinsed)

1 ½ cups water

¼ teaspoon salt (plus more to taste)

Zest of 1 lime plus 2 tbsp fresh lime juice

¼ cup chopped fresh cilantro

1 head romaine lettuce (chopped)

1 cup diced tomatoes

1 avocado (chopped)

1 cup frozen corn (thawed)

1 15-ounce can black beans (rinsed and drained)

½ small red onion (chopped)

Directions

To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours or up to overnight.

Heat a large pan over medium-high heat. Remove chicken from marinade, and add to pan. Cook, stirring, until cooked through, about 5 minutes. Set aside.

To make the rice, add salt and rice to a pot of boiling water. Return to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender, 15-18 minutes. Uncover and fluff with a fork, then toss in lime zest, lime juice, cilantro, and additional salt to taste.

To assemble, arrange rice and lettuce in the bottom of a serving bowl and top with the chicken, diced tomatoes, diced avocados, corn, black beans and red onions.

Nutrition

• Serving Size: 1 bowl
• Calories: 761 kcal
• Total Fat: 27 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.02 g
• Cholesterol: 109 mg
• Sodium: 1294 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 17 g
• Total Sugars: 6 g
• Protein: 52 g