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Grilled Chicken Burrito Bowl
Don’t you love it when a plan comes together? I know this dates me. I think the “A” Team a million years ago used to say that at the end. But don’t you love it when a dinner comes together? And it’s a colorful, nutritious, pretty looking Grilled Chicken Burrito Bowl? Yeah I said pretty. I love colorful, delicious food that you can eat from one bowl. The kind that you can curl up with a good book, hold it close to your mouth and shovel it in. A perfect Mexican dish in a bowl!
Grilled Chicken Burrito Bowls, Chipotle Bowls, Shawarma Quinoa Bowls and Buddha Bowls…just to name a few, have become popular go to yummy dinners. Again, they’re colorful but also filled with lots of great nutritious food! I’ve made a number of them but thought I would finally do a post on one of my favorites. This Grilled Chicken Burrito Bowl would be perfect for a Cinco de Mayo dish! Mmmmmm! Let’s get started.
Ingredients:
- Chicken breasts (or thighs if you prefer)
- Cilantro
- Mayonaise
- Limes
- Salsa Verde (or tomatillos)
- Garlic
- Milk
- Powdered Ranch Dressing
- Jalapeño pepper
- Rice (brown or white)
- Chili Powder, Cumin, Salt and Pepper, Chipotle Sauce or Powder, Garlic
- Fresh Tomatoes
- Red Onion
- Zester
- Juicer
- Blender (I like the smaller cups that come with the powerhouse blender)
- Corn
- Black Beans
- Sour Cream
Yield: 6
Ingredients
- Fresh Salsa:
- 2 Roma Tomatoes
- 1/4 Bunch Fresh Cilantro
- 3 TBSP Chopped Red Onion
- Lime Juice
- Tabasco Sauce
- Cilantro Lime Rice
- 1 Cup White Rice
- Juice from 1 Lime
- Zest from 1 Lime
- 1/4 Bunch Fresh Cilantro
- Chicken:
- 4 Chicken Breasts
- Cumin
- Chili Powder
- Salt
- Fresh Ground Pepper
- Cilantro Lime Dressing:
- 1/2 Cup Mayo
- 2 TBSP Powdered Ranch Dressing
- 2 TBSP Lime Juice
- 1 Clove Garlic
- 1/2 Bunch of Fresh Cilantro
- 1/4 Cup Salsa Verde
- 1/4 Cup Milk
- 1/2 Jalapeno Pepper with some seeds
- Guacamole:
- 1 large Avocado
- 1 TBSP Lime Juice
- 4 Drops of Tabasco Sauce
- Carefully cut open avocado and scoop into a small container. Mash with a fork adding lime juice and tabasco
- 1 Can Black Beans
- 1 Can Corn
- 1/2 Cup Sour Cream
Instructions
- Fresh Salsa:
- Chop tomatoes
- Finely chop fresh cilantro
- Combine all ingredients plus the juice of 1 lime and 5-6 drops of tabasco
- Set Aside
- Cilantro Lime Rice:
- In a small saucepan, combine 1 cup of rice with 3 cups of water. Bring to a boil and simmer for 20 minutes. Drain and rinse. Add lime zest, finely chopped cilantro and lime juice and stir
- Set Aside
- Chicken:
- Season chicken with chili powder, cumin, salt and pepper. In a 350 oven, cook for 20 minutes. Move from oven to a hot grill to finish cooking. Season with more salt and pepper
- Grill for 10 minutes. Slice and set aside
- Cilantro Lime Dressing:
- Put all ingredients in a blender or food processor. Blend until smooth. Taste and see if it's to your liking. Add more tabasco if needed
- Refrigerate until serving:
- Assembly:
- Spoon rice into your "bowl". Add chicken, black beans, corn, fresh salsa and guacamole. Drizzle on dressing and top with sour cream.
- Enjoy!!!
Yum, Enjoy!
Cheryl
Want to remember this? Post Grilled Chicken Burrito Bowl to your favorite Pinterest board!