Cilantro Lime Chicken Burrito Bowls Food

CILANTRO LIME CHICKEN BURRITO BOWLS

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.

CHICKEN BURRITO BOWLS

Steps:

• 1. Preheat oven to 400˚F/200˚C.
• 2. Line a baking sheet with foil.
• 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
• 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
• 5. Salt and pepper the peppers and onions, tossing to coat.
• 6. Top each chicken breast with a generous pour of salsa.
• 7. Bake in a preheated oven for 25 minutes.
• 8. Rest chicken for 10 minutes, before slicing into strips.
• 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
• 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• 11. Meal-prep FTW! Enjoy!

CHICKEN BURRITO BOWLS

Steps:

• Combine tomatoes, onions, peppers, 1/4 cup cilantro and 2 Tbsp. dressing.
• Cook rice as directed on package, omitting salt and substituting 1/4 cup of the remaining dressing for 1/4 cup of the water. Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done. Add beans; cook 1 to 2 min. or until heated through, stirring frequently.
• Add remaining cilantro to rice; mix well. Spoon into 4 shallow bowls; top with chicken mixture, cheese, tomato mixture and avocados.

LIME CHICKEN BURRITOS

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.