Chipotle Burrito Bowl w/ Chicken and rice

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Black beans

  Mature seeds, raw

  ½ cup or 97g

• Corn

  Yellow, whole kernel, frozen, microwaved

  1 cup or 141g

• Tomatoes

  Green, raw

  2 medium or 246g

• Onions

  Raw

  1 small or 70g

• Jalapeño

  Pringles

  2 oz or 57g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Sour cream

  Cultured

  12 tbsp or 144g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

Directions

1. (source: https://www.wellplated.com/chipotle-burrito-bowl/)
2. Bring 2 cups water to a boil and add the quinoa. Return to a boil, cover, and reduce the heat to medium. Let simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then re-cover and let sit for 15 minutes. Transfer to a large serving bowl. While the quinoa cooks, prepare the other burrito bowl ingredients. To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper. Drizzle over the warm quinoa, then add cilantro, and toss to combine. Gently stir in the prepared chicken, black beans, corn, tomatoes, red onion, and cilantro. Topping options: Salsa Pico Salsa 2 tbsp sour cream