Southwest Chicken Burrito Bowl

Ingredients

• Kale

  Raw

  2 cup, chopped or 134g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup grape tomatoes or 149g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  3 cup, chopped or diced or 420g

• Corn

  Sweet, yellow, canned, cream style, regular pack

  ¾ cup or 192g

• Black beans

  Mature seeds, cooked, boiled, with salt

  1 ½ cup or 258g

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Avocado Lime Sauce

  LongHorn Steakhouse

  100g

Directions

1. Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside.
2. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later!
3. ADDED NOTES: You can also use leftover cooked chicken or buy a rotisserie chicken to speed things up You can pick and choose any vegetables and greens you like, they are super versatile and are perfect for using up leftovers in your fridge If you are making these for lunch or dinner later on or the next day then add any dressings and sauces last. If you can, put them in a separate container and take it with you to keep the veggies fresh and crisp.

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