CHIPOTLE CHICKEN BURRITO BOWLS

~ serves 4; nut-free and gluten-free

- ½ rotisserie chicken (or ½ chicken cooked in a pressure cooker or oven), roughly 3 ½ cups shredded chicken

- 1 pint cherry tomatoes, halved

- ½ head romaine lettuce, roughly chopped

- 1 medium red onion, diced

- 1 cup corn, thawed

- ½ cup salsa, no sugar added

- 1 (15 oz) can black beans (or properly soaked/cooked dry black beans), drained and rinsed

- 1 cup shredded white cheddar cheese (optional)

- ⅔ cup dry basmati or jasmine rice

To make the chipotle seasoning:

- ½ teaspoon ground chipotle chile pepper

- ½ teaspoon garlic powder

- ½ teaspoon ground coriander

- 1 teaspoon onion powder

- 1 teaspoon paprika

- ¼ teaspoon black pepper

- ½ teaspoon cumin

- ½ teaspoon oregano

- ¼ teaspoon sea salt

- ¼ teaspoon cayenne pepper

To make the simple guacamole:

- 2 large avocados, pitted and mashed

- 3 TBSPs salsa

- 1 lime, juiced

- ¼ teaspoon sea salt

- 1 ½  teaspoon garlic powder

- ¼ teaspoon paprika

- 3 TBSPs cilantro leaves, chopped

     First, prepare the rice by boiling 1 ⅓ cup water, add the rice, cover and cook on low until the rice absorbs all of the water. Next, pull the chicken off the carcass and shred using two forks or a stand mixer with the paddle attachment. Once it is shredded combine the seasonings to make the chipotle seasoning and add it to the chicken along with ¼ cup salsa, stir to combine. If you’ll be eating this meal right away, heat the seasoned chicken in a medium saucepan over medium-low heat (cover with a lid). Prepare the remainder of the toppings according to the list above. Next, prepare the guacamole by combining the ingredients listed and mix well.

     Once the rice has finished cooking, prepare the burrito bowls by layering ½ cup cooked rice, ½ cup shredded chicken, ¼ cup corn, ¼ cup black beans, ¼ cup cheddar cheese, and top with sliced tomatoes, chopped onion, shredded lettuce, 2 TBSPs salsa, and ¼ cup guacamole. Enjoy!