Add the ingredients for the spicy chicken into a large zip close bag and marinate for at least 30 minutes, up to 24 hours in the fridge.
For the Burrito Bowls:
When ready to cook, heat up a large skillet over medium high heat and add a tbsp of olive oil. Cook chicken until browned and no longer pink inside.
Meanwhile bring a pot filled with 4 cups of water to a boil. Add the 2 cups of rice, bring back up to a boil, then reduce heat to a simmer, cover and let cook 15 to 17 minutes, until rice is tender and water is absorbed. Stir in the juice of 1 lime and chopped cilantro.
Add the rice to the bowls, then top with the spicy chicken, pico de gallo, sliced avocado, kale and a large dollop of the Sabra White Bean Dip with Spinach and Roasted Garlic. Serve with additional lime wedges if desired. Enjoy!
*To adjust the spice level to be less, simply reduce the amount used.To make your own fresh pico de gallo simply combine: 2 diced roma tomatoes, 1/3 cup diced purple onion, 2 tbsp diced jalapeno and 2 tbsp chopped cilantro. Season with salt to taste.