Cleo’s Chipotle Burrito Bowl

Chipotle Burrito Bowl– LowCarbized!

Spicy Chicken Burrito Bowl 

Spanish Rice (recipe here)
Chicken breast, 1.5 – 2 breasts 
2-4 Tbsp extra virgin olive oil
1/2 packet taco seasoning mix 

Top with:
sour cream
shredded cheese
pico de gallo
black beans (higher carb)  [LCRB Note: use black soy beans for lower carb count]

corn (higher carb)

Take your chicken.

You’re going to cut your cooked chicken into cubes.
Cook in olive oil over medium heat until chicken dries out, stirring occasionally, about 5-15 minutes, depending.

Add half of a package of Taco Seasoning and 1/4 cup water. Stir and cook until liquid is gone.

You can line the bowl with lettuce leaves, or you can shred the lettuce as Chipotle does. I was going all Martha Stewart on yo butts, so I decided to go with the leaf liner.

Place Low Carb Spanish Rice in the bowl. Make a well and fill with chicken.

Add your toppings (I add everything but the beans and corn).

And voila!

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