Spicy, smoky, and zesty — this chipotle-marinated Daring Plant Chicken burrito bowl is loaded with cilantro lime rice, guacamole, pico de gallo, pinto beans, and vegan cheese. It’s high in plant protein, dairy-free, meal-preppable, and family friendly!
4Serves
20 minCook
1 hrPrep
To make Pico de Gallo:
Mix all ingredients in a bowl. Let sit for 10–15 minutes to let the flavors meld.
To make Guacamole:
Mash the avocados in a bowl, then fold in the rest of the ingredients. Adjust seasoning to taste.
In a small bowl, mix vegetable oil, chipotle peppers, garlic powder, cumin, oregano, black pepper, and salt.
Place the thawed Daring Pieces in a shallow dish or resealable bag and pour in the marinade. Mix to coat evenly. Refrigerate for at least 1 hour. For more flavor marinate from frozen overnight in the refrigerator in the bag.
Heat a grill pan or skillet over medium-high heat. Cook the marinated Daring Pieces for 3-4 minutes per side until slightly crispy and browned. (You may need a bit more oil if pan is dry.)
Remove from heat and chop into bite-sized pieces.
Heat oil in a saucepan over medium heat. Add rice and lime juice, stir and toast for 1 minute.
Add water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and rice is tender, about 15 minutes.
Fluff with a fork, add cilantro, and season with salt to taste.
