Chicken Burrito Bowls

Step 1

Dice ½ the red onion

Step 2

In a large zip lock bag, add the chicken, chipotle peppers, red onion, olive oil, garlic, salt, pepper, and cumin. Shake it around to coat the chicken evenly. Try to remove all of the air from the bag and marinate for at least 30 minutes.

Step 3

Once marinated, preheat a large skillet over medium high heat. Add 1 Tbsp of olive oil to the pan and cook the chicken in batches to prevent overcrowding and proper cooking. The chicken is done when it has an internal temperature of 165°F.

Step 4

Cut the chicken into 1 inch cubes.

Step 5

While the chicken is cooking, cut the peppers and onions into strips. Cook them together in a skillet with 1 Tbsp olive oil until onions are translucent.

Step 6

Cook enough rice to have 2 ½ cups of cooked rice. 1 cup of uncooked rice will yield around 3 cups of cooked rice.

Step 7

Drizzle 1 tsp of olive oil over the rice and mix in the cilantro, lime juice, and add salt and pepper to taste.

Step 8

Cut the tomatoes in half the long way and scoop out the seeds. Dice the tomatoes so they are about ¼ inch cubes and place in a large bowl.

Step 9

Dice ½ of a red onion and add to the the tomatoes.

Step 10

Cut the stems off of the jalapeño pepper. Cut the pepper into a small dice and add to the mixture.

Step 11

NOTE: If you aren’t a fan of heat, then take out the ribs and seeds before chopping up the peppers.

Step 12

Cut the stems off of a small bunch of cilantro and finely chop the leaves until you have ¼ cup, add to the bowl.

Step 13

Cut a lime in half and squeeze its juice into the mixing bowl. Stir all of the ingredients together and add salt and pepper to taste.

Step 14

It is best to make the guacamole on an as needed basis as the avocado will oxidize quickly and turn brown. Luckily it can be made in the time it takes to heat up your meal.

Step 15

Cut 1 avocado in half and remove the pit. Score the inside of the avocado and extract with a spoon. In a bowl, mash the avocado with a fork until it is smooth.

Step 16

Add 3 Tbsp of the pico de gallo to the avocado and mix. Add salt, pepper and lime juice to taste.

Step 17

This recipe makes 5 servings. In each of your containers put ½ cup of the cilantro lime rice. Divide the remaining ingredients evenly into each of your 5 containers. Store the pico and guacamole in a separate, smaller container.