Chicken Avocado Burrito Bowls with Avocado Yogurt Cilantro Sauce

Avocado Yogurt Cilantro Sauce

1. Add all ingredients into a food processor or blender and mix to desired consistency (for a thinner consistency, slowly add in more water and continue blending until you reach your desired consistency).
2. Transfer to an airtight container and refrigerate until serving.

Chicken Avocado Burrito Bowls with Avocado Yogurt Cilantro Sauce

1. In a medium bowl mix together chicken breasts, olive oil, lime juice, cumin, garlic powder, onion powder, chili powder and kosher salt until chicken is coated evenly. Cover the bowl, place chicken into the refrigerator and marinate for 20-30 minutes.
2. While the chicken is marinating, prepare rice and black beans and keep warm.
3. Brush a cast iron grill pan with an even coat of olive oil. Heat on medium-high heat and sear chicken breasts for 5-6 minutes on each side. Internal temperature of chicken breasts needs to reach 165 F. Remove from grill pan and rest for 2-3 minutes to seal in juices. Thinly slice the chicken breasts against the grain of the meat.
4. In four shallow bowls, add in even amounts of cooked rice and black beans. Top with chicken slices, corn, jalapeño slices and diced avocado.
5. Drizzle Avocado Yogurt Cilantro Sauce on top of bowls and garnish off with fresh cilantro.

Notes: Using a mandolin is an easy and fast way to slice produce evenly.

Variations: Add in additional proteins and toppings to taste.

Serving Suggestion: Place ingredients in spinach and herb wrap tortillas and cut in half for an afternoon snack.

Beverage Pairing: Pair with lemon lime sparkling water or a cold beer.