Shredded Chicken Burrito Bowl - Cooking Like Kate

In a blender or food processor, combine chopped cilantro, lime juice, olive oil, minced garlic, honey or maple syrup, salt, and pepper. Blend until smooth. Adjust the sweetness and seasoning to your liking.
1/2 cup fresh cilantro, 1/4 cup lime juice, 1/4 cup olive oil, 1 clove garlic, 1 tbsp honey, Salt and pepper to taste
In serving bowls, start with a base of cooked rice.
2 cups cooked rice
Arrange shredded rotisserie chicken, roasted corn, black beans, diced avocados, chunky salsa, and shredded Mexican cheese on top of the rice.
2 cups shredded rotisserie chicken, 1 cup fire roasted corn, 1 can black beans, 2 ripe avocados, 1 cup chunky salsa, 1 cup shredded Mexican cheese blend
Drizzle the prepared cilantro lime dressing over the ingredients. Use as much or as little as you prefer.
Sprinkle fresh cilantro leaves over the bowl for an added burst of flavor.
Fresh cilantro leaves for garnish
If desired, add sliced jalapeños, green onions, and a dollop of sour cream or Greek yogurt for extra texture and flavor.
Sliced jalapeños, Sliced green onions, Sour cream or Greek yogurt
Serve the shredded chicken burrito rice bowls immediately, with lime wedges on the side for an extra citrus kick.
Lime wedges