Burrito Bowls with Pico de Gallo & Chipotle Aioli

Ingredients

For the Chipotle Sauce

• 1/4 cup Greek yogurt (plain, fat-free)
• 1 tablespoon lime juice
• 2 teaspoons chipotle peppers (canned, pureed)

For the Pico de Gallo

• 1/2 cup roma tomatoes (diced)
• 1 tablespoon red onion (diced)
• 1 tablespoon lime juice
• 1 tablespoon jalapeno peppers (minced)
• 1 garlic clove (minced)
• 1 tablespoon cilantro (fresh, chopped)
• 1/4 teaspoon kosher salt

For the Burrito Bowl

• 1/2 tablespoon olive oil
• 1/2 cup boneless and skinless chicken breast (chopped fine)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3 teaspoons lime juice
• 1/2 cup baby arugula
• 1/2 cup baby spinach
• 1 cup romaine lettuce (chopped)
• 1/2 cup corn kernels
• 1/2 cup black beans (canned or cooked)
• 1/4 cup avocado (fresh, pit removed, peeled, and mashed)

Cooking Method

Step-by-Step Instructions:

For the Chipotle Sauce

1. Combine all ingredients: Greek yogurt, lime juice, and pureed chipotle peppers.
2. Stir until mixed well and smooth.
3. Set aside for later use.

For the Pico de Gallo

1. In a mixing bowl, combine diced roma tomatoes, red onion, lime juice, minced jalapeno peppers, minced garlic clove, chopped cilantro, and kosher salt.
2. Mix well to ensure all ingredients are evenly distributed.
3. Set aside for topping your burrito bowl.

For the Burrito Bowl

Cooking the Chicken:

1. Heat olive oil in a skillet over medium heat.
2. Once hot, add finely chopped chicken breast along with chili powder and ground cumin.
3. Cook until the chicken is firm and fully cooked through.
4. Remove from heat and toss the chicken in two teaspoons of lime juice for added flavor. Set aside.

Assembling the Bowl:

5. In a large mixing bowl or directly in serving bowls:
   • Toss together baby arugula, baby spinach, and chopped romaine lettuce.
6. Divide this greens mixture between two large serving bowls as your base.
7. Arrange toppings in sections over the greens:
   • Add corn kernels in one section.
   • Place black beans in another section.
   • Spread mashed avocado mixed with one teaspoon of lime juice into its own section.
8. Divide cooked chicken into two portions and place it on top of each salad base in its own section.
9. Spoon fresh pico de gallo over another section of each bowl.

Finishing Touch:

10. Drizzle prepared chipotle sauce generously over all components of each burrito bowl for added creaminess and spice.
11. Serve immediately!

Customizations

This recipe can be easily modified based on dietary preferences:

• Swap out chicken for other proteins like pulled pork or tofu for vegetarian options.
• Double up on black beans or add baked tofu to make it vegan-friendly by using dairy-free alternatives for sour cream/yogurt in the chipotle sauce.

Top Three Authoritative Sources Used

SkinnyMs: A trusted source specializing in healthy recipes that focus on balanced nutrition while maintaining flavor without excessive calories or unhealthy fats.

Mayo Clinic: An authoritative medical organization providing evidence-based guidance on nutrition that supports healthful eating habits.

Harvard T.H. Chan School of Public Health: A leading institution offering research-backed insights into diet composition and how nutrient-dense foods contribute to overall wellness.