Chipotle Chicken Burrito Bowl

SIZE

For 4

PREPARATION

20 min

DIFFICULTY

• Level 1

Ingredients

4 cups	cooked white or brown rice (or sub quinoa)

1 jar	not just pasta sauce

1	chipotle chile in adobo sauce, minced (or more depending on desired heat level)

1 cup	Cooked, shredded chicken – rotisserie from the grocery store works great!

2 avocados	halved and diced for topping

1/2 cup	chopped cilantro

1/2 cup	sour cream or Greek yogurt

1 cup	Quick Pickled Onions (recipe below)

In a medium mixing bowl, whisk together:

1	red onion

1 cup	water

1/2 cup	red wine vinegar

1 tablespoon	sugar

1 1/2 teaspoons	salt

 

 

 

Process

1

1. In a large mixing bowl, stir together the cooked rice, not just pasta sauce, and chopped chipotle.

2

2. Divide the sauced rice among 4 individual serving bowls. Top each with about 1/2 cup shredded chicken, 1/2 an avocado, 1/4 pickled onions, and cilantro, to taste. Top with sour cream or yogurt if you like.