Burrito bowl

INGREDIENTS

1 tablespoon olive oil or avocado oil

3 cups shredded rotisserie chicken, or cooked cubed chicken

1 tablespoon taco seasoning

3 cups cooked rice, white, cilantro lime, Mexican, brown or cauliflower rice*

1 1/2 cups chopped Romaine lettuce, or your favourite greens

15 oz black beans or pinto beans, rinsed, drained and warmed

1 cup frozen sweet corn, warmed (can use fresh sweet corn)

1 cup halved grape tomatoes

1 cup shredded cheese, Mexican blend, Monterey Jack or cheddar

1/3 cup chopped cilantro

Guacamole, or avocado slices

Pico de Gallo, or salsa

Pickled Red Onions

Sour Cream, or plain Greek yogurt

Creamy Cilantro Lime Dressing, for drizzling

Lime wedges, for serving

METHOD

In a large skillet, heat the oil over medium heat. Add chicken and sprinkle with taco seasoning. Stir until chicken is evenly coated in the spice mixture. If necessary, add 1 tablespoon of water to help distribute everything evenly. Cook just until chicken is warm. Taste and adjust seasonings, if necessary, remove from heat.

To assemble the bowls, divide the rice, chicken, lettuce, beans, corn, tomatoes, cheese, and cilantro between 4 bowls. Top with guacamole (or avocado), Pico de Gallo (or salsa), pickled red onions, sour cream (or plain Greek yogurt), or your favorite toppings.

Drizzle with creamy cilantro lime dressing, if desired. Serve immediately with lime wedges.

Recipe credit: Two peas and their pod