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Chicken Burrito Bowl

A Mexican twist on the Mediterranean Chicken bowl

Ingredients

  • 5 Chicken Breasts
  • 2 tablespoons olive oil
  • 2 tablespoons guajillo chili pepper
  • 1 tablespoon Smoked paprika
  • 1 teaspoon Hot Mexican Chili Powder
  • Salt & Pepper to taste

Guacamole

  • 3 avocados
  • 2 plum tomatoes diced
  • 1 tablespoon lemon juice
  • 4 - 5 dashes Tobasco
  • 1/4 red onion diced

Avocado Cream

  • 2 avocados mashed
  • 3 tablespoons olive oil
  • 2 tablespoons Greek non-fat yogurt
  • 2 tablespoons mayonnaise
  • salt and pepper to taste

Corn Salsa

  • 3 teaspoons extra-virgin olive oil
  • Kosher salt
  • 1 cup frozen corn thawed
  • 1/4 green pepper diced
  • 1 small jalapeno pepper seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped red onion
  • 6 - 8 ounces black beans
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar

Pico De Gallo

  • 1/2 red onion diced
  • 3 plum tomatoes diced
  • 1 cup fresh cilantro diced
  • 1 to 2 jalapenos diced
  • 1/2 lime
  • Salt

Cilantro Rice

  • 1 cup white rice
  • 1/2 cup cilantro
  • 1/2 fresh lime juice
  • 1/4 head of purple cabbage roughly chopped
  • 1 tablespoon olive oil
  • 2 teaspoon lemon juice
  • 1 teaspoon oregano
  • Salt & pepper to taste

Instructions

  1. Combine the spices and oil and cover the chicken. Set aside.
  2. Add the 1 tablespoon oil to cast iron skillet on medium high heat.
  3. Cook the chicken 4 minutes on each side. Finish by cooking in a 325 degree oven for 8 - 10 minutes.

Guacamole

  1. Add the avocados to a bowl and smash using a fork.
  2. Add the rest of the ingredients and mix well. Set aside.

Avocado Cream

  1. Place the avocados in a bowl and smash with a fork.
  2. Add the rest of the ingredients and mix vigorously. Set aside.

Corn Salsa

  1. Combine all ingredients in a bowl and mix well. Set aside.

Pico De Gallo

  1. Combine all ingredients in a bowl. Mix well and set aside.

Cilantro Rice

  1. Bring 1 1/2 cups of water to a boil.
  2. Add the rice, reduce to a simmer and cover the pot.
  3. Cook for 10 - 12 minutes until the water is fully absorbed.
  4. Add the chopped cilantro and the lime juice. Mix well and set aside.

Purple Cabbage

  1. Mix all the ingredients in a bowl and set aside.

To create the bowl

  1. Fill the bottom of your dish with the rice. Then, add each of the ingredients around the bowl keeping each item separate. Top with the avocado cream and Sriracha mayonnaise.
  2. Go ahead. Mix it all together and enjoy!