Chipotle Bowls

To begin this recipe, start by browning a package of chicken according to the Chicken Basics Recipe. Once cooked, add a package of chicken taco seasoning and 1/8cup water. Mix it all together and set it aside. (Make sure to get the brand in the picture. It's the best flavor and pairs well with bowls, or salads, and is good cold too).  Plan to use 1 packet of seasoning for each pound of chicken. I prefer to use chicken tenders for this recipe as they have the best texture for this type of meal.

Next, drain a can of corn and add several large scoops of your favorite fresh salsa. Mix together. Generic or name brand corn is fine. 

Prepare instant cilantro lime rice, and beans of your choice. You can buy many different types of "mexican pinto beans" - some instant ones in microwavable baggies or canned that you'll heat on the stove. I usually use the mexican cowboy baggies.

Layer your bowl with shredded lettuce, rice, beans, corn salsa, chicken, and monterey jack cheese. Bonus toppings are guacamole and sour cream. 

The chicken can be kept in the fridge for 2-3days, so you can make fresh bowls for a few days.