Chipotle Bowls

Ingredients

Marinade:

• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/4 cup soy sauce
• 2 teaspoons Worcestershire sauce
• 1 tablespoon minced garlic
• Salt and pepper to taste

Bowl:

• 4 small chicken breasts cut into small cubes
• 2 cups frozen corn
• 1/3 cup mayo
• 1/4 cup feta cheese
• 2 tbsp lime juice
• 2 tbsp minced garlic
• 1/2 tsp chili powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 1/4 cup red onion diced

(Amount of what’s left is personal preference)

• Cooked white rice
• Black beans
• Cherry tomatoes diced
• Jalapeno
• Sour cream
• Guacamole or avocado slices
• Cilantro lime crema

Directions

1. Take cubed chicken and mix well in a bowl with marinade. Refrigerate for an hour
2. Once chicken has marinated cook on a pan on medium heat until cooked through. I just dump the whole bowl into the pan so it includes all the marinade too
3. Remove cooked chicken and place on a plate covered for later, leave the marinade juice in the pan
4. Cook the frozen corn in the marinade juice on the same pan over medium-high heat until it starts to get a fire roasted look
5. While corn is cooking make street corn sauce mixture. In a bowl mix together mayo, feta, lime juice, garlic, chili powder, paprika, salt, pepper and red onion. Mix well. Once corn is done add to the bowl and mix all together.
6. Build your bowl. Add the cooked rice, cooked chicken, street corn mixture, black beans, tomato, sour cream, guac, jalapeno and cilantro lime crema