Chicken Burrito Bowl

Ingredients

• FOR THE CHICKEN MARINADE:
• 3 ounces, weight Tomato Puree
• 1 Tablespoon Chipotle Pepper Seasoning
• ¼ cups Honey
• 2 Tablespoons Vinegar
• ¼ cups Oil
• 1 pinch Salt
• 2 pounds Boneless, Skinless Chicken Thighs Or Breasts, Cut Into Bite Size Pieces
• FOR THE SALAD:
• 1 cup Uncooked Brown Rice
• 2-½ cups Water
• 1 bunch Cilantro (Stems Taken Off And Leafs Chopped)
• 2 whole Limes, Juiced
• ½ cups Red Onion, Finely Diced
• 1 whole Large Tomato, Diced
• 8 ounces, weight Corn (Rinsed And Drained)
• ¼ cups Extra Virgin Olive Oil
• 3 Tablespoons Red Wine Vinegar
• 16 ounces, weight Canned Black Beans, Rinsed And Drained
• 8 ounces, weight White Cheddar Cheese, Shredded
• 1 Tablespoon Sour Cream (Garnish)

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