Chicken Burrito Bowls with Green Sauce

Ingredients:

For the grains:

• 3/4C white rice

• 3/4C quinoa

• 3C water

• salt

• chili powder

• garlic powder

For the bowls:

• 3-4 chicken things, roasted and cut into bite-size pieces

• 2 tomatoes, diced

• 1/2 red onion, diced

• 1-2 fire-roasted bell peppers, diced

• 1-2 jalapeños, finely chopped

• 1 small can sliced olives

• garlic, minced (measure with your heart)

• 1 can black beans, drained & rinsed

• 1 bunch cilantro, chopped

• shredded cheddar cheese (measure with your heart)

For The Green Sauce:

• 1 medium tub sour cream

• 1-2 small cans green chilies (mild, hot, whatever you want)

• juice from 1 lime

• 1 Tbsp red wine vinegar

• salt & pepper

Directions:

Cook the rice and quinoa separately, adding 1.5C of water to cook the rice, and about 1.75C of water to cook the quinoa. Season the cooking water with salt, garlic powder, and chili powder.

When grains are done cooking, mix together and set aside to cool.

While grains cook, prep your vegetables.

Assemble the bowls by filling the bottoms of your containers with the rice/quinoa mixture. Top with chicken and vegetables. Top with a little cilantro and cheese (you’ll have leftover cilantro).

To make the green sauce, put all ingredients into the blender along with any remaining cilantro. Blend until combined. Put green sauce in separate containers.

These bowls can be eaten hot or cold. Add or remove any vegetables you want (it’s your food, make it how you like it). Switch the grains out for different ones if you prefer.