Chipotle Chicken Burrito Bowl Flavorful Meal Prep Guide

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon chipotle powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 2 tablespoons olive oil
• to taste salt and pepper
• 1 cup brown rice
• 2 cups chicken broth
• 1 can black beans, drained and rinsed
• 1 cup corn
• 1 cup cherry tomatoes, halved
• 1 piece avocado, diced
• 1 cup shredded green lettuce
• 1 quarter cup fresh cilantro, chopped
• 1 piece juice of lime
• optional shredded cheese, salsa, sour cream

Instructions

1. In a bowl, combine chipotle powder, smoked paprika, garlic powder, cumin, olive oil, salt, and pepper. Add the chicken breasts, ensuring they are evenly coated. Let them marinate for at least 30 minutes (or up to overnight) in the refrigerator.
2. Rinse the brown rice under cold water. In a pot, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.
3. Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
4. In a large bowl, layer the cooked rice at the bottom. Add black beans, corn, halved cherry tomatoes, diced avocado, and shredded lettuce on top.
5. Slice the grilled chicken and arrange it on top of the vegetables in the bowl. Drizzle lime juice over the assembly and garnish with fresh cilantro.
6. If desired, add your favorite toppings such as shredded cheese, salsa, or sour cream to finish.