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Not Just Chipotle Chicken Burrito Bowls

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Okay, this isn’t a bean recipe, we know! But it’s a recipe that goes GREAT with beans (like the Easy Refried Beans that we shared in this week’s newsletter!). It also showcases the amazing versatility of Not Just Sauce, our new favorite pantry staple. The sauce is made with 10 veggies and has 0 added sugar. And the taste? So fresh and delicious! (And if you’ve been a long-time listener, you know we’re picky about jarred sauces.)

Not Just is fantastic on pasta, but works in so, so many other ways. Like for stewing beans and making this quick chipotle chicken for burrito bowls, which come together in literally 10 minutes flat!

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Chicken Burrito Bowls recipe | Didn't I Just Feed You podcast

Not Just Chipotle Chicken Burrito Bowls

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  • Author: Stacie and Meghan
  • Yield: 4 1x



4 cups cooked white or brown rice (you can substitute quinoa)
1 16-oz jar Not Just Pasta Sauce
1 chipotle chili in adobo sauce, minced (or more depending on desired heat level)
1 rotisserie chicken, meat removed, and shredded (or 2 cups cooked shredded chicken)
2 avocados, halved and diced, for topping
Quick Pickled Onions, for topping
1/2 cup chopped cilantro, for topping
1/2 cup sour cream or plain yogurt, for topping


  1. In a large mixing bowl, stir together the cooked rice, Not Just Pasta Sauce , and chipotle in adobo. 

  2. Divide the sauced rice among 4 individual serving bowls. Top each with about ½ cup shredded chicken, ½ an avocado, ¼ cup pickled onions, and cilantro to taste. Option to add sour cream/greek yogurt!

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