Chicken Chipotle Bowl
Prep Time: 20 mins | Cook Time: 40 mins | Course: Dinner | Serves: 4
Chipotle bowls with rice, pinto beans, chicken, corn, and all your favorite Mexi toppings. My favorite pinto bean recipe is linked below, but you can certainly use canned pintos or black beans.
1 pot of rice, cooked
1 Tbsp olive oil
1 lb chicken tenders
3 cloves garlic, minced
Salt and pepper, to taste
1 Tbsp oregano
1 tsp ground cumin
16 oz pinto beans, cooked (or from a can)
2 cups corn, frozen is fine
1 cup cheddar cheese, shredded
1 head romaine lettuce, torn or sliced into bite size pieces
3 tomatoes, diced
1 onion, diced
¼ cup cilantro, chopped
4 green onions, sliced
2 avocados, diced
½ cup sliced black olives
½ cup salsa
¼ cup sour cream
2 limes, cut in half
Cook rice in a rice pot. In a large skillet, cook chicken tenders in olive oil with garlic, salt, pepper, oregano, and cumin for about 4 minutes per side. Check that it’s no longer pink in the middle. Heat pinto beans, and corn in separate pans. Set up a buffet bar with cheese, lettuce, tomatoes, onion, cilantro, green onions, avocados, black olives, salsa, sour cream, and limes. Let everyone make their bowl, layering rice, chicken, beans, corn, etc, squeezing the lime on top of everything.
