Chicken Lime Burrito Bowl

Hot spicy foods are one of my favorites. I also like meals that are quick to make and feel like I took a while to get it done. This is one of the recipes. I can do quite a bit of prep work ahead of time if I want or spend a little extra time chopping and cutting that day. 

Chicken Lime Burrito Bowl

  • 1/4 cup plus 2 teaspoons olive oil
  • 2 tablespoon taco seasoning mix, 1 of those envelope packs or make your own
  • 1/2 lime, juiced
  • 4 chicken breast, boneless, skinless
  • 1/2 cup onion, diced
  • 3/4 cup sliced bell peppers, green or red or a combination of both
  • 1/2 cup black beans, drained
  • 1/2 cup tomato, diced
  • 1/2 cup corn, drained
  • 1 cup Romaine lettuce, chopped
  • 2 green onions, chopped
  • 2 cups long grain rice
  • 3-1/2 cups water
  • 2 tablespoons butter
  • Bunch of cilantro, minced
  • 2 teaspoons salt
  • 1/2 lime, juiced

Mix 1/4 cup olive oil, taco seasoning mix and lime juice in a medium bowl. Add the chicken, toss to coat and marinate in refrigerator for at least 15 minutes or up to 3 days. After the chicken has marinated, heat a skillet or griddle and coat with 1 teaspoon of oil. Cook the chicken for 5 minutes per side, remove and allow to rest for 5 minutes before cutting into bite-sized squares. Add the other teaspoon of oil and the onions and peppers to the pan and cook for 2 -5 minutes. Boil water in a large sauce pan, pour in rice and let simmer on low heat for 10 minutes or until the rice has absorbed the water and is soft. Remove from heat and add butter. Cover and set aside. When the butter has melted, toss the rice with minced cilantro, salt and lime juice. To serve, layer ingredients in small individual bowls as follows: rice, beans, tomatoes, corn, chicken, onions and peppers, chopped lettuce, and chopped green onions.

Now for those who want a bit lighter side to this dish. (Lighter in calories not taste) I use cauliflower rice in place of the long grain rice. Since it doesn't need the water I saute it in the butter included in the recipe. All the rest is the same. 

Another variation is to serve this over a bed of lettuce instead of just using a bit of lettuce. In this picture I served this recipe over micro-greens. YUM. I also added some sliced banana peppers and jalapeños on top. 

Enjoy good Food,

Coach Nancy

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