Chicken Burrito Bowl with Chipotle Cream Sauce
If you’re looking for a delicious idea for dinner tonight, make these wonderful chicken burrito bowls with chipotle cream sauce.
Ingredients
2 boneless, skinless chicken breasts
4-6 cups rice, cooked
1 cup prepared salsa
1 15.25 oz can black beans, drained
1 15.25 oz canned corn, drained
3 tomatoes, diced
1 large head of romaine lettuce, chopped
1 large avocado, pitted and diced
1 bunch cilantro chopped
4-6 large flour tortillas
For the Chipotle Cream Sauce:
1 chipotle pepper in adobo sauce
1 1/2 tbsp adobo sauce
1 cup sour cream
2 garlic cloves, minced
Juice of one lime
Salt to taste
Instructions
1
Season the chicken with your favorite season and grill until fully cooked. Internal temperature should be 165 degree’s. Remove from grill and set aside. Once cooled, dice the chicken and set aside.
2
Cook the rice according to the package directions and let it cool for about 20 minutes after it’s cooked
3
Fold the prepared salsa into the cooled and cooked rice. I used my basic salsa recipe from my website www.cookingwithchefbryan.com but you can use any prepared salsa.
4
To make the chipotle cream sauce, add the chipotle pepper, adobo sauce, sour cream, minced garlic and lime juice to the bowl of your food processor. Pulse to combine everything together and to chop up the chipotle pepper. Add salt to taste and set aside.
5
To assemble the burrito bowl, to a large bowl, add a flour tortilla. Spoon about a cup of the prepared rice on top of the flour tortilla.
6
Arrange the cooked diced chicken, some black beans and corn, diced tomatoes, chopped lettuce, diced avocado and chopped cilantro on top.
7
Finish the burrito bowl by drizzling some of the chipotle cream sauce over the top and enjoy! Serve with additional salsa on the side.
Tags:
burrito bowlsChefBryanchipotle cream sauceCooking with Chef BryanDinner IdeasfoodFood PornKUTVKUTV2NewsMexican Foodspicy
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