1. Start by pan roasting the corn and beans. Add 1 tablespoon of butter to a large pan and melt over medium heat then add the corn and black beans, season with the garlic powder, chili powder, salt and pepper and cook on medium high for 10 minutes, stirring occasionally…you want the corn to get a little browned! In the last minute or 2 of cooking, add in the grated garlic. Pour into a bowl and set aside. Meanwhile, dice and chop any of the burrito bowl add ins!

2. In a large pan, add the ground chicken and cook until cooked through, breaking up the chicken with a spatula. It took about 7 minutes for my ground chicken to be cooked through. Then, add in the taco packet and water as called for on the packet and cook until all the chicken is coated in the taco sauce. 

3. To make the chipotle sauce blend 1 – 2 of the chipotle peppers with 1 – 2 tablespoons of the adobo sauce, 1/3 cup of sour cream, squeezed juice from one lime wedge, and a dash of salt. I recommend starting out less spicy, then adding in more of the sauce or an additional pepper if needed. This packs a lot of heat very quickly!

4. You’re ready at assemble! Add your rice to a bowl, then add some chicken, the corn and beans mixture, then all your burrito bowl fixings like lettuce, tomatoes, queso freso, red onions, and crushed tortilla chips. Lastly, drizzle overtop the chipotle sauce.