Chipotle Chicken Burrito Bowls

cleanfoodcrush.com

Val Morand

2 cups cooked brown rice

1 (15oz.) black beans, drained and rinsed if using canned

½ cup shredded Monterey Jack or cheddar cheese

4 cups shredded lettuce of choice

1 cup natural salsa

½ cup plain Greek yogurt

1 large ripe avocado

1 Tbsp freshly squeezed lemon juice

1 Tbsp olive oil, or avocado oil

a small handful of fresh cilantro, chopped

lime wedges, to serve

subheading: For the chipotle chicken:

1-½ lbs. boneless, skinless chicken breasts, cut into large pieces

2 to 3 chipotle peppers in adobo sauce

juice of one fresh lime

1 tsp onion powder

½ tsp garlic powder

1 tsp ground cumin

1 Tbsp olive oil, or avocado oil

¼ tsp black pepper, or to taste

½ tsp sea salt, or to taste

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