Think about this as more beneficial (and less expensive!) Chipotle bowls that you can have throughout the entire week. Spare time and calories here!!!

Essentially think about this as a Chipolte bowl in a hurry. But. You won't check in a 1000-calorie supper debacle.

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INGREDIENTS:

• 1 cup brown rice
• 1 tablespoon olive oil
• 1 1/2 pounds ground chicken
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15.25-ounces) can whole kernel corn, drained
• 1/2 cup pico de gallo, homemade or store-bought

FOR THE CHIPOTLE CREAM SAUCE

• 1/2 cup plain nonfat Greek yogurt
• 1 Chipotle pepper in adobo sauce, minced
• 1 clove garlic, minced
• 1 tablespoon freshly squeezed lime juice

DIRECTIONS:

1. To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
2. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
3. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
4. Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
5. Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.

For more detail : bit.ly/2Hj1Tpv

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