Damian & Stephanie

Chipotle Chicken Burrito Bowl

1 leaner - 3 Green - 1 Healthy fat - 3 Condiment (Per serving)

4 servings

Ingredients:

• 1 tbsp chopped chipotle pepper in adobo sauce
• 1½ tsp vegetable oil, divided
• 1 tsp ground cumin
• 1 tsp dried oregano leaves
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp onion powder
• ¼ tsp salt
• 1½ lbs. chicken breast or tenderloins
• 4 cups cauliflower rice
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• 1 cup sliced red and green peppers
• Cooking spray
• 1 cup romaine lettuce, shredded
• ½ cup chopped tomatoes
• ½ cup reduced fat shredded Monterey jack cheese
• 4 tbsp guacamole
• 4 lime wedges

Directions:

1. In a resealable plastic bag or bowl combine the chipotle, vegetable oil, cumin, oregano, garlic powder, smoked paprika, onion powder and salt. Mix to combine.
2. Add the chicken, toss to coat and let marinate for 15 minutes or overnight if you have the time.
3. Microwave or steam the cauliflower rice according to package directions. Stir in the cilantro and lime juice. Set aside until ready to assemble.
4. Preheat a large, non-stick skillet or grill pan over medium-high heat and spray with cooking spray.
5. Add the sliced peppers and sauté until charred and tender, about 5 minutes. Transfer to a plate until ready to assemble.
6. Add the chicken to the skillet and sauté for about 15 minutes, or until chicken reaches an internal temperature of 165°F. Turn every few minutes to keep the spices from burning. Transfer the chicken to a cutting board to rest for a few minutes. Chop into cubes.
7. When ready to assemble, plate 1 cup of cauliflower rice into a shallow bowl or plate. Top with 4 ounces of chicken cubes, ¼ cup of grilled peppers, ¼ cup of romaine, 2 tablespoons of chopped tomatoes and 2 tablespoons of shredded Monterey jack cheese. Dollop 1 tablespoon guacamole on top and serve with a lime wedge. Repeat for remaining servings.

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