Healthy Chicken Burrito Bowl

g07

Ingredients

    • 3 tablespoons new lime juice, in addition to wedges for serving
    • 2 teaspoons minced garlic
    • 1/4 cup generally cleaved cilantro leaves, in addition to entire leaves for serving
    • 1/3 cup safflower or other nonpartisan enhanced oil
    • Genuine salt and newly ground pepper
    • 2 cups destroyed red cabbage
    • 4 little boneless, skinless chicken bosom parts (1 1/2 pounds)
    • 2 jars (15 ounces each) dark or pinto beans, depleted and washed
    • 1 cup frozen corn portions, defrosted
    • 3 cups cooked brown or white rice
    • 1 avocado, stripped, pitted, and cut
    • Salsa or hot sauce, for serving

Steps

    Stage 1
    In a little bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, throw cabbage with half of marinade; season with salt and pepper. Let stand while you plan remaining fixings.

    Commercial
    Stage 2
    Place chicken bosoms between two bits of saran wrap and pound to an even 1/2 inch thick. Eliminate plastic; move chicken to a baking dish and throw with outstanding marinade. Let stand 10 minutes.

    Stage 3
    Heat an enormous, weighty skillet (ideally cast iron) over medium-high. Eliminate chicken from marinade, permitting overabundance to dribble off. Add chicken to skillet and cook, flipping once, until brilliant brown and just cooked through, 6 to 8 minutes; move to a cutting board. Add beans and 2 tablespoons water to skillet; cook, mixing, until warmed through, 2 to 3 minutes. Move to a bowl. Add rice and 2 tablespoons water to same dish; cook, blending, until warmed through, 2 to 3 minutes. Move to another bowl. Cut chicken into scaled down pieces.

    Stage 4
    To serve, partition rice, beans, corn, cabbage slaw, and chicken among four dishes. Present with avocado, salsa, lime wedges, and more cilantro.

Trademarks referred to herein are the properties of their respective owners.

Healthy Chicken Burrito Bowl

g07

Ingredients

    • 3 tablespoons fresh lime juice, plus wedges for serving
    • 2 teaspoons minced garlic
    • 1/4 cup roughly chopped cilantro leaves, plus whole leaves for serving
    • 1/3 cup safflower or other neutral-flavored oil
    • Kosher salt and freshly ground pepper
    • 2 cups shredded red cabbage
    • 4 small boneless, skinless chicken breast halves (1 1/2 pounds)
    • 2 cans (15 ounces each) black or pinto beans, drained and rinsed
    • 1 cup frozen corn kernels, thawed
    • 3 cups cooked brown or white rice
    • 1 avocado, peeled, pitted, and sliced
    • Salsa or hot sauce, for serving

Steps

    • Step 1

      In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients.

    • Step 2

      Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes.

    • Step 3

      Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces.

    • Step 4

      To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.

Trademarks referred to herein are the properties of their respective owners.

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