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Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Categories: Cooking Light, Dinner, Healthy & Whole Foods, Mexican, Poultry, Salads
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Chicken Burrito Bowls are an easy way to stay on the New Year’s healthy eating plan. Taking the leftovers to work, for lunch, is another perk of this recipe.
- Marinating The Chicken
- 4 Boneless Skinless Chicken Breast Halves (Rough Chopped)
- 1/2 Lime (Juiced)
- 1/4 Cup Olive Oil
- 2 Tablespoons Chili Powder
- 2 Teaspoons Ground Cumin
- 1 1/2 Teaspoons Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Dried Oregano
- 1/4 Teaspoon Paprika
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Cayenne Pepper
- Making the Rice
- 2 Cups Long Grain Rice
- 3 To 5 Cups Water
- 3 Tablespoons Unsalted Butter
- 2 Teaspoons Kosher Salt
- For The Salad
- 3/4 Cup Sliced Bell Peppers
- 1/2 Cup Diced Tomatoes
- 1/2 Cup Diced Red Onions
- 1/2 Cup Black Beans (Drained)
- 1/2 Cup Guacamole
- 1 Cup Chopped Lettuce Of Choice
- 2 Green Onions (Chopped)
- 1/2 Cup Grated Cheddar Cheese
- 1/2 Lime (Juiced)
- Small Bunch Cilantro (Chopped)
- In small-size bowl combine chili powder, cumin, garlic powder, onion powder, oregano, paprika, kosher salt, and cayenne.
- In large-size bowl add olive oil, chili powder spice mix, lime juice, and chicken. Cover with plastic wrap and place in refrigerator 20 minutes or overnight.
- Rinse rice under cold water for 3 minutes until water runs clear. Boil 3 to 5 cups water in large-size saucepan. Add rice, butter, and kosher salt. Cover and let simmer over a low heat 10 to 15 minutes until water has absorbed and rice is soft.
- Remove marinated chicken from refrigerator. Remove chicken from marinade. Throw away marinade. Heat large-size grill pan or sauté pan over a medium-high heat. Add chicken to pan and cook 5 to 10 minutes until chicken has cooked through. Remove from heat and set aside.
- In medium-size bowl combine rice, chopped cilantro, and juice of 1/2 lime.
- Spoon rice into bowls, top with bell peppers, tomatoes, beans, red onions, lettuce, green onions, and grated cheese. Top with chicken. Garnish with guacamole.
- Serve warm or cold.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2018 All Rights Reserved
