Ground Chicken Chipotle Style Bowls (Gluten Free, Dairy-Free)
Ingredients
- For the rice
- 1 cup jasmine rice
- 1 ¼ cup water
- Juice of one lime
- 1 tsp avocado oil
- 1 bay leaf
- Salt and pepper
- 2 tbsp cilantro chopped
- For the chicken
- 1 tbsp avocado oil
- 1 lb ground chicken
- 1 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder optional, omit for nightshade free
- Salt and pepper
- Juice of half a lime
- 1 tbsp cilantro chopped
- For the black beans
- 2 tsp avocado oil
- 1 can black beans drained and rinsed
- Salt and pepper
- 1 tsp onion powder
- Juice of half a lime
- 1 tbsp cilantro chopped
- For the bowls
- 2 ½ - 3 cups Shredded romaine
- Pickled red onion
- 1-2 avocados sliced
Instructions
- To cook the rice, rinse the rice and add to the base of a rice cooker. Cover with water, lime juice, salt and pepper, avocado oil and the bay leaf. Place the lid on the rice cooker and allow to cook. Alternatively, you can use other methods to cook the rice and scale the water as needed. Once the rice is cooked, remove the bay leaf and stir in the cilantro.
- To cook the chicken, heat the avocado oil over medium heat. Add the chicken and season with dry seasonings. Crumble until cooked through and finish with lime juice and fresh cilantro. Set aside.
- To heat the beans, heat the avocado oil over medium heat. Add the beans and season with onion powder, salt and pepper. Heat for 3-5 minutes or until the beans are warm and slightly soft. Finish with lime juice and fresh cilantro. Set aside.
- To assemble the bowls, evenly divided the rice, chicken, beans, and lettuce among 4 bowls. Top with sliced avocado and pickled onion to serve!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Calories: 539kcalCarbohydrates: 53.5gProtein: 30gFat: 25.7gFiber: 13.8g
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