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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

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

Guacamole

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

Avocado Cream

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

Corn Salsa

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

Pico De Gallo

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

Cilantro Rice

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

Purple Cabbage

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

To create the bowl

  • 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.
  • Go ahead. Mix it all together and enjoy!