Chicken Burrito Bowls

Instructions

1. For the avocado sauce, combine sour cream, juice of half a lime, avocado, and salt in a small blender or mini food processor. Blend until smooth, adding water to reach the desired consistency. Refrigerate for serving.
2. Rinse the rice in a mesh strainer until the water runs clear and place it in a medium saucepan. Add the water, bay leaf and salt. Bring to a boil over medium high heat, reduce to low and cover. Let cook 15 minutes or until the water is absorbed. Remove from the heat and let rest covered for 5 minutes.
3. Meanwhile, in a medium bowl, combine the chicken, taco seasoning, and ½ tablespoon oil. Squeeze half of a lime over the chicken and toss well to coat.
4. In a 10-inch skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook until no pink remains.
5. Remove the lid from the rice, discard the bay leaf, and add cilantro. Squeeze half of a lime over the rice and stir to combine.
6. To serve, divide the rice and chicken over four bowls. Add toppings as desired and drizzle with the sauce.