Healthy Chicken Burrito Bowl

For the bowl:
In a Ziplock bag, marinate the chicken with the chiles in adobo sauce and oil. Refrigerate for at least an hour or overnight.

After the chicken has marinated add it into a large skillet over medium high heat. You will not have to add oil or butter to the skillet. The oil from our marinade should keep the chicken from sticking. Saute until fully cooked and both sides are caramelized. This takes about 8 minutes. Take pan off the heat and allow the chicken breast to sit for 2 minutes before cutting into them. If you cut into the chicken breast right away the juices will drain from the chicken and will leave your chicken dry. Cut each chicken breast into medium size cubes and set aside.

To assemble our chicken burrito bowls fill each bowl with half of the cilantro lime rice (recipe below), chipotle chicken, tomatoes, black beans, cilantro and limes for garnish. Serve with chipotle ranch dressing.

For the cilantro lime brown rice:
Add garlic, lime juice and oil into a medium bowl. Whisk to combine. Add cilantro and cooked rice to the vinaigrette. Toss to coat. Season with salt and pepper.

For the dressing:
Combine all of the ingredients together in a small bowl. Stir to combine. Chill until ready to serve.