Chipotle Chicken Burrito Bowl

• Chicken breast(600 g)
• Chipotle in Adobo(2 tbsp)
• Olive oil(2 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Garlic powder(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Steamed Rice(250 g)
• Black Beans(1)
• Corn(200 g)
• Lettuce(150 g)
• Tomato(2)
• Avocado(1)
• Lime(2)
• Coriander(15 g)
• Sour cream(120 ml)
• Cheddar cheese(80 g)optional

Method

1. 1

   Slice the {Chicken breast} into bite-size strips. Toss with {Chipotle in Adobo}, {Olive oil}, {Cumin}, {Smoked paprika}, {Garlic powder}, {Salt}, and {Black pepper} until evenly coated.

   ~5 min

2. 2

   Cook the {White rice} in 500ml water according to packet directions. When tender, fluff and squeeze in the juice of 1 {Lime}.

   ~12 min

3. 3

   While the rice cooks, shred the {Lettuce}, dice the {Tomato}, slice the {Avocado}, roughly chop the {Fresh cilantro}, and drain and rinse the {Black Beans}.

   ~5 min

4. 4

   Heat a large frying pan over high heat. Cook the chicken for 6 minutes, stirring occasionally, until lightly charred at the edges and cooked through. Add the {Corn} and {Black Beans} for the last 2 minutes to warm through.

   ~8 min

5. 5

   Divide the lime rice between bowls. Top with the chipotle chicken mixture, {Lettuce}, {Tomato}, and {Avocado}. Finish with {Sour cream}, {Cheddar cheese}, the chopped {Fresh cilantro}, and wedges from the remaining {Lime}.

   ~0 min