Chipotle chicken burrito bowl (meal prep)

Ingredients

• For the chicken: chicken, cubed or filleted
• Garlic, cilantro, salt, pepper, smoked paprika, garlic powder, chipotle pepper
• Olive oil, mustard, lemon juice and honey
• For the rice: 1 cup rice + 2 cups water, salt, lemon (optional)
• For the guacamole: ripe avocado, salt, pepper, olive oil, lemon
• For the pico de gallo: tomato, onion, cilantro, lemon, olive oil, salt, pepper
• For the chipotle sauce: 1 tsp chipotle in adobo
• 1/2 cup yogurt
• Juice of 1 lemon
• 1 garlic clove
• 1 tbsp honey
• Salt to taste
• To serve: black beans, corn, chopped lettuce

Instructions

1. Season the chicken with garlic, cilantro, salt, pepper, smoked paprika, garlic powder, chipotle, olive oil, mustard, lemon juice and honey. Marinate 30 minutes.
2. Cook over high heat until golden on both sides, then cover and finish over low heat until cooked through.
3. Simmer the rice: 1 cup rice, 2 cups salted water, boil, then low heat until dry. Brighten with lemon if you like.
4. Mash the avocado with salt, pepper, olive oil and lemon for the guacamole; mix the pico de gallo ingredients.
5. Blend the chipotle sauce ingredients until smooth.
6. Build the bowls: rice, black beans, corn, lettuce, chicken, guacamole, pico and a generous drizzle of chipotle sauce. Keeps 3–4 days refrigerated with sauces on the side.