Chicken Burrito Bowl

1: To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic, and lime juice; set aside.

2: In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

3: Heat olive oil in a large stockpot or Dutch oven over medium-high heat.

4: Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper to taste.

5: Cook until the chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

6: Divide rice into meal prep containers.

7: Top with ground chicken mixture, black beans, corn, and pico de gallo, drizzled with chipotle cream sauce.