DIY Chipotle Bowls

Ingredients:

• 1 bag of Success Boil-in-a-Bag Jasmine Rice

• 1/2 fresh lime juice

• Cilantro

• 1 TBSP extra virgin olive oil

• 1/2 red bell pepper, sliced

• 1/2 yellow bell pepper, sliced

• 1/4 red onion cut into strips

• 1/2 small zucchini, diced

• 3-6 chicken tenders seasoned with taco seasoning

• Toppings:

  • Pico de gallo

  • 1/2 small avocado

  • Obviously any other traditional toppings you’d want like sour cream, cheese, corn, etc!!

Directions:

1. To make the rice:

   • Follow the instructions on the Success Boil-in-a-Bag Jasmine Rice then toss with fresh squeezed lime juice, cilantro and black pepper - I used 1/3 of the bag of rice for 1 serving for reference.
     

2. To make the veggies (while the rice is boiling):

   • Slice 1/2 a red bell pepper, 1/2 yellow bell pepper, and 1/4 red onion into strips. Dice 1/2 a small zucchini. Heat 1 TBSP extra virgin olive oil and cook all veggies in sauté pan over a medium heat for 10-15 minutes or until tender.
     

3. To make chicken:

   • I used chicken tenders (3 per serving) and seasoned them with a homemade taco seasoning. Either bake in the oven for 10 minutes on 375 or cook on a George Foreman grill, like I did here, for 3 minutes on each side.
     

4. Lastly, top with hot pico de gallo + 1/2 small avocado