Chicken Burrito Bowl (Chipotle-Inspired)

Ingredients

• 11.5 lb boneless, skinless chicken breasts(680g)
• 20.25 cup avocado oil(54g)
• 33 tablespoon lime juice(45g)
• 43 chipotle chiles in adobo(60g)
• 51 tablespoon adobo sauce(15g)
• 61.5 teaspoon garlic powder(4.5g)
• 71 teaspoon kosher salt(6g)
• 81 cup long-grain white rice(185g)
• 91.5 cup water(360g)
• 101 lime (zested & juiced)(50g)
• 110.25 cup chopped cilantro(4g)
• 121 head romaine lettuce(200g)
• 13425 g black beans(425g)
• 141 cup corn kernels(160g)
• 150.5 cup shredded Mexican blend cheese(56g)
• 16150 g avocado or guacamole(150g)
• 1775 g nonfat Greek yogurt or light sour cream(75g)

Instructions

1. 1In a large bowl or bag, mix oil, lime juice, chipotles, adobo sauce, garlic, and salt. Add chicken, toss, marinate at least 2 hours or overnight. Grill or cook in a skillet over medium-high for 5-6 minutes per side, until cooked through. Let rest, then slice.
2. 2Combine rice, water, and salt. Bring to a boil, reduce to a simmer and cover 15 minutes, or until tender. Fluff and stir in lime juice, zest, and cilantro.
3. 3Layer lettuce and rice in bottom of bowls. Top with chicken, beans, corn, pico, cheese, guacamole or sliced avocado, and Greek yogurt/sour cream.