Single Serving: Chipotle Burrito Bowl Dupe

Ingredients

For the chicken:

• 1 chicken thigh or breast
• 1/4 tsp oregano
• 1/4 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp orange zest
• 1 Tbsp avocado oil

For the bowl:

• 1 C cooked rice
• 1 small head of romaine, sliced or chopped
• 1/2 of a small bell pepper, sliced
• 1/4 of an onion, sliced
• 1/4 C canned or frozen corn, rinsed
• 1/4 C black beans, rinsed
• 1 Tbsp avocado oil
• Pinch of salt

For the chipotle tahini dressing:

• 1 tsp chipotle chilis in adobo sauce, or a spoonful of your favorite hot sauce/salsa
• 1 Tbsp tahini
• Juice from half a lime, ~1 Tbsp
• 1 Tbsp water
• 1/4 tsp salt

For the pico de gallo:

• 1/3 C tomato, seeded & diced
• 1/4 C onion, diced
• 1/2 jalapeno, seeded, diced, ~1 Tbsp
• Handful of cilantro, chopped
• Juice of half a lime, ~1 Tbsp
• Pinch of salt to taste

To Make

For the chicken:

1. Combine spices, orange zest, salt and pepper
2. Add chicken and toss to coat
3. Add 1 Tbsp avocado or olive oil to a hot saute pan
4. Add chicken and cook for 5 minutes; flip and cook for another 5-10 mins, until cooked through
5. Set chicken aside

For the bowl:

1. Add 1 Tbsp avocado oil to a hot pan; add sliced pepper and onion and cook for 5 min (you want a little char on them!)
2. Add corn, beans, and salt; saute for another 2-3 min
3. Set aside

For the dressing:

1. Combine ingredients; add salt to taste 
2. Tip: If the dressing is too thick, add another squeeze of lime or teaspoon of water

For the pico:

1. Combine ingredients; season with salt to taste

To build your Chipotle burrito bowl dupe:

1. Add rice, romaine and veggies to a bowl
2. Top with chopped chicken, pico de gallo and chipotle tahini dressing
3. Top with cilantro, sliced avocado (or guac!), cheese, sour cream & lime wedge