Copycat Chicken Chipotle Bowls

Ingredients

Chicken Ingredients:

• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground chili pepper
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Bowl Ingredients:

• 1 cup dry white rice
• 2 cups chopped romaine lettuce
• 1 cup canned corn (drained)
• 1 cup canned black beans (drained)
• 1 avocado
• ¼ cup low-fat sour cream
• ¼ cup shredded cheddar cheese

Salsa Ingredients:

• 1 tablespoon chopped fresh cilantro
• ½ tomato (diced)
• ½ onion (diced)
• 2 tablespoons white vinegar
• 4 tablespoons lime juice
• ⅛ teaspoon kosher salt

Instructions

Chicken:

1. Cut chicken breasts into bite-sized pieces, and add them to a medium-sized bowl.
2. Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and black pepper. Mix well until chicken is coated with spices and oil.
3. Heat a nonstick pan over medium heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

Bowl:

1. Cook white rice according to package instructions.
2. To make the salsa, add cilantro, tomato, onion, white vinegar, lime juice, and kosher salt to a bowl, and mix well until combined.
3. Evenly divide romaine lettuce, corn, black beans, rice, and cooked chicken into serving bowls.
4. Add the salsa, sliced avocado, sour cream, and shredded cheddar cheese on top of the chicken burrito bowls. Enjoy!

Notes

If you like your salsa smooth, you can pulse all the ingredients in a blender for 10-15 seconds. You can also make low-carb burrito bowls by replacing the rice with cauliflower rice.