| Burrito Bowls Makes 4 to 6 servings Chicken marinade 1 pound chicken breast, boneless 2 Tablespoons olive oil Juice from one lime 2 teaspoons chili powder 1/4 teaspoon ancho chili powder 1 ½ teaspoon white vinegar 1 teaspoon salt ¾ teaspoon onion powder ¾ teaspoon garlic powder ¼ teaspoon cumin ¼ teaspoon smoked paprika ¼ teaspoon black pepper 1/8 teaspoon sweet paprika Cilantro Lime Rice 2 cups chicken broth 1 cup rice, uncooked 2 Tablespoons cilantro, chopped 2 Tablespoons lime just, fresh 1 Tablespoon butter 2 cloves garlic, minced 2 teaspoons sugar 1 teaspoon lime zest Guacamole 2 medium or 3 small Haas avocados 2 medium tomatoes ¼ cup diced onion Juice of one lime 1 Tablespoon chopped cilantro 1 clove minced garlic ½ teaspoon kosher salt ½ Serrano or jalapeno pepper Burrito Bowl Additions Suggestions Romaine lettuce canned black beans, drained, rinsed and warmed canned corn, drained, warmed Shredded cheese chopped tomatoes sour cream jalapenos salsa refried beans Grilled Chicken Add all marinade ingredients to a zip top bag and squish around. Add chicken and squeeze air out of bag and seal. Toss in refrigerator for 1 hour. Meanwhile cook the rice and make the guacamole according to direction below. Also you can use this time to prep burrito bowl additions. Get a grill on medium and let get hot. Remove chicken from the refrigerator and shake off excess marinate before adding to the grill. Grill both sides of chicken just until done and no pink remains. Remove to cutting board and let rest 10 minutes before slicing. Slice into strips. Making the rice. In a pot over high heat add butter, rice, 1 teaspoon lime juice, zest, garlic and chicken broth. Stir once. Bring mixture to a boil. Put lid on. Reduce heat to low and cook for 20 minutes. Remove from heat and let sit for 15 minutes. While that's happening mix lime juice, cilantro and sugar together in small boil. Remove lid from rice and stir in sugar mixture. Serve hot. Making the guacamole. Add tomatoes, onion, cilantro, garlic and Serrano to medium bowl. Cut one avocado in have, remove seed and scoop flesh into bowl. Drizzle with a some line just and stir, repeat with remaining avocados. Add salt. Using a pasty cutter, potato masher or even a folk mash and move around until your desired consistency is met. Creamy or chunky, your call. Spoon into smaller bowl. If your not serving right away place some plastic wrap directly onto guacamole, then wrap the entire bowl in more plastic wrap. Making the bowl. There are really no measurements, take what you want and add it to your bowl. It's as simple as that. If using canned corn and beans remember to warm them up. Also if you want to toss your fixings in a tortilla and make a burrito instead go for it. Enjoy. Peace, CK |
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