Smoky Chipotle Chicken Burrito Bowl with Avocado Bliss

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Chipotle Chicken Burrito Bowls CFC Style 🍅🌱🥑

➡️ tips:

Chipotles in adobo sauce is a great way to get that deep, smoky, spicy cooked-all-day flavor into a quick weeknight dish.

Look for simple ingredients if you're buying a jar at the store (OR make your own! Lots of recipes online if you Google them)

Chipotle chiles are dried, smoked jalapenos. Adobo is a tangy, slightly sweet red sauce.

So the ingredients may include peppers, spices, herbs, garlic, vinegar etc.

I like to freeze the extra peppers in adobo & sauce, in an ice cube tray for future use.

❤️ Follow @ketorecipesbest_ to get daily keto tips and recipes.

makes 4 servings

2 cups cooked brown rice
1 (15oz.) black beans, drained and rinsed if using canned
1/2 cup shredded Monterey jack or cheddar cheese
4 cups shredded lettuce of choice
1 cup natural salsa
1/2 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

For the chipotle chicken:
1-1/2 lbs. boneless, skinless chicken breasts, cut into large pieces
2-3 chipotle peppers in adobo sauce
juice of one fresh lime
1 tsp onion powder
1/2 tsp garlic powder
1 tsp ground cumin
1 Tbsp olive oil, or avocado oil
1/4 tsp black pepper, or to taste
1/2 tsp sea salt, or to taste

Instructions:

Start by preparing your marinade. In a small bowl add all the marinade ingredients and whisk until well combined.

Place the chicken pieces into an airtight storage container, or into a large, reusable bag and pour in the marinade.

Seal your container tightly, then shake a bit to coat the chicken really well with the marinade. Refrigerate for 2 hours up to overnight.

When you're ready to cook your chicken, remove from the refrigerator and let it sit on the counter at room temperature for about 10 minutes.
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❤️ Follow @ketorecipesbest_ to get daily keto tips and recipes.
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