Chicken Jalapeno Popper Burrito Bowls

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 4-6 servings

INGREDIENTS

For the chicken tacos:
4 thick slices bacon
1.5 lbs Boneless, skinless chicken breast, cut into 1 inch pieces
2 jalapeño peppers*, de-seeded and chopped
1 tbsp chili powder
1 tsp paprika
2 tsp cumin
1 tsp ground coriander
½ tsp garlic powder
½ tsp chipotle spice powder
½ tsp salt
½ cup chicken broth
3 tbsp lime juice
2 tbsp tomato paste
4 oz cream cheese

For the bowls: (optional)
2 cups prepared rice (I use this spanish rice recipe)
2 cups mixed salad greens
1 cup black beans
salsa
chopped avocado
fresh cilantro

INSTRUCTIONS

Begin by heating a large skillet to medium high heat. Cook your bacon to preferred crispiness (mine takes about 5 mins per side). Set aside and drain fat, reserve 2 tbsp bacon grease. Once cooled, chop bacon into small crumbles.
Add chicken and jalapeño peppers to the pan, and cook on all sides until no longer pink (about 7-8 mins).

Meanwhile, add chili powder, paprika, cumin, coriander, garlic powder, chipotle spice, and salt to a small bowl. Mix together. Add chicken broth, lime juice, and tomato paste until a “sauce” is formed. Pour on top of chicken.

Cook chicken in sauce for another few minutes, add cream cheese and allow the cream cheese to melt until the sauce is thickened and creamy. Toss in bacon.
Create your burrito bowls. Using greens, rice, beans, salsa, avocado, cilantro or any of your favorite toppings.

NOTES
Use just 1 jalapeño pepper for a less spicier variation

From wholesomelicious.com