Cilantro And Lime Chicken Burrito Food

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CILANTRO LIME CHICKEN BURRITO BOWLS



Cilantro Lime Chicken Burrito Bowls image

These cilantro lime chicken burrito bowls have all the bright fresh flavors, juicy chicken thighs, and an incredible sauce that's drizzled right on top of these bowls.

Provided by Feta Topalu

Categories     Main Course

Time 50m

Number Of Ingredients 19

1 cup packed cilantro
½ cup extra virgin olive oil
⅓ cup rice vinegar
2 cloves garlic
2 limes, juiced and zested
½ tsp cumin
½ tsp salt
¼ tsp pepper
2 cups Planet Rice Sprouted Brown Rice
2⅔ cups chicken broth
1 lime, juiced
2 tbsp cilantro, chopped
1.5 pounds chicken thighs, skinless and boneless
2 tbsp extra virgin olive oil
2 bell peppers, sliced (1 red and 1 yellow)
1 red onion, sliced
1 (15 oz) can corn
1 (15 oz) can black beans, rinsed
2 avocados, peeled, seeded, and sliced

Steps:

  • Marinade/Sauce: Pulse all of marinade/sauce ingredients together in a food processor or blender until smooth and creamy.
  • Marinade: Pour a third of the sauce over the chicken and allow to marinade for 30 minutes in the refrigerator. Reserve remaining marinade in refrigerator until ready to use.
  • Rice: While the chicken is marinading, cook the rice: Combine together the rice and chicken broth in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with lid until rice is cooked through, about 25 minutes. Fluff rice with fork and mix in lime juice and cilantro. Season to taste with salt.
  • Cook chicken, peppers, onion: Heat large skillet over med/high heat. Add olive oil. Cook chicken 6-8 minutes per side, until fully cooked through. Remove from skillet. Let chicken rest for 5 minutes before slicing. Add peppers and onion to the skillet. Cook until veggies are soft, about 2-3 minutes. Season to taste with salt and pepper. Remove from skillet.
  • Assemble: Divide cooked rice, black beans, corn, cooked peppers and onion, and sliced avocado into 4 individual bowls. Top with sliced chicken and drizzle with reserved cilantro lime sauce.

LIME CHICKEN BURRITOS



Lime Chicken Burritos image

Burritos have a lot in common with enchiladas, both consisting of rolled-up tortillas filled with a variety of tempting ingredients. Burritos, however, are eaten out of hand, while enchiladas are prepared en casserole. By the way, the Pico de Gallo link listed as a garnish is more than just a suggestion. It is the perfect complement to these outstanding burritos. Recipe Source: texascooking.com

Provided by Ceezie

Categories     Chicken

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 18

1 1/2 lbs boneless skinless chicken breasts, cut in bite-size pieces
2 tablespoons red wine vinegar
1 lime, juice of
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano (preferably Mexican oregano)
3 garlic cloves (minced)
1/4 cup minced green onion, white part only
1/2 cup chicken broth
60 inches flour tortillas
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro
1 cup diced ripe tomatoes (no seeds, no pulp)
2 cups shredded iceberg lettuce
2 cups shredded monterey jack cheese
pico de gallo
2/3 cup sour cream

Steps:

  • Place the chicken pieces in a glass or plastic container. Combine the vinegar, lime juice, sugar, salt, pepper, oregano and onion and pour mixture over the chicken pieces. Allow chicken to marinate, stirring occasionally, for 30 minutes.
  • Wrap the tortillas in aluminum foil and warm in a 400°F oven while you assemble the garnishes. When ready to serve, transfer to a hot plate or tortilla warmer.
  • Drain the marinade from the chicken pieces, reserving the marinade. In a large skillet, brown the chicken pieces in the olive oil over medium-high heat. When pieces are browned, turn heat to low and stir in the reserved marinade and chicken broth. Simmer, stirring occasionally for 5 to 10 minutes until liquid has almost cooked away. Do not allow mixture to dry out. Remove from heat and sprinkle with chopped cilantro.
  • Put chicken, tortillas and garnishes in individual serving dishes on the table, and let guests assemble their own burritos.

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