Chicken Burrito Bowl

I love a burrito bowl from chipotle. This is my quick homemade version which is just as good (maybe better!). Slightly spicy chicken, with rice, beans, quick pico, grilled corn, sour cream and cheese.

Ingredients

• 1 pound boneless skinless chicken thighs

• 1 can chipotle chilis in adobo

• 3 cloves garlic, smashed

• 1/4 cup olive oil

• 2 limes

• 1 cup cherry tomatoes, quartered

• 1 jalapeno, minced

• 1 small white onion, minced

• 1 cup cilantro, finely chopped

• 1 cob corn

• 1 cup Quick Black Beans

• 1 cup rice, cooked

• 1 avocado, chopped

• 1 cup monterey jack cheese, shredded

• 1/4 cup sour cream

Instructions

1. Heat grill to high

2. Add chicken to a ziplock bag and add the chipotle chilis, juice of 1 lime, garlic, and olive oil. Marinade for 10 minutes.

3. Add the chicken and the corn to the grill and grill for about 5 minutes per side until the chicken is cooked through. Let rest for a few minutes then chop the chicken and cut the corn from the cob.

4. While the chicken cooks make the pico by combining the tomatoes, jalapeño, onion, cilantro, and lime juice.

5. Assemble the burrito bowls by adding some rice, beans, top with chicken, corn, pico, avocado, cheese, sour cream and more lime juice and cilantro.

Takes 30 minutes

Serves 4