Chicken Burrito Bowl

Ingredients

• FOR THE CHICKEN:
• 5 whole Chicken Breasts
• 2 Tablespoons Olive Oil
• 2 Tablespoons Guajillo Chili Powder
• 1 Tablespoon Smoked Paprika
• 1 teaspoon Hot Mexican Chili Powder
• FOR THE GUACAMOLE:
• 3 whole Avocados, Peeled, Pitted And Mashed
• 2 whole Plum Tomatoes, Diced
• 5 dashes Tabasco
• 1 Tablespoon Lemon Juice
• ¼ Red Onion, Diced
• FOR THE AVOCADO CREAM:
• 2 whole Avocados, Peeled And Pitted
• 3 Tablespoons Olive Oil
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Fat Free Greek Yogurt
• 2 teaspoons Salt
• 2 teaspoons Pepper
• FOR THE CORN SALSA:
• 3 teaspoons Olive Oil
• 1 cup Frozen Corn, Thawed
• ¼ whole Green Pepper, Diced
• 1 whole Jalapeno, Diced
• 2 Tablespoons Fresh Cilantro
• 2 Tablespoons Red Onion, Diced
• 8 ounces, weight Black Beans
• 2 Tablespoons Lime Juice
• ½ teaspoons Sugar
• 1 teaspoon Kosher Salt
• FOR THE PICO DE GALLO:
• ½ whole Red Onion, Diced
• 3 whole Plum Tomatoes, Diced
• 1 cup Fresh Cilantro
• 2 whole Jalapeños, Seeded And Diced
• ½ whole Fresh Lime Juice, Squeezed
• 2 teaspoons Salt
• FOR THE CILANTRO RICE:
• 1-½ cup Water
• 1 cup White Rice
• ½ cups Fresh Cilantro
• ½ whole Fresh Squeezed Lime
• FOR THE CABBAGE:
• ¼ heads Purple Cabbage
• 1 Tablespoon Olive Oil
• 2 teaspoons Lemon Juice
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 1 teaspoon Pepper
• FOR THE SRIRACHA MAYO:
• ¾ cups Mayonnaise
• ¼ cups Sriracha

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