Chipotle Chicken Burrito Bowl
Servings: Makes 4 bowls
Chicken
Ingredients:
2 lbs chicken thighs or breasts
2 cloves garlic minced
1 tablespoon lime juice
1 tablespoon avocado oil
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
Cilantro Lime Cauliflower Rice
Ingredients:
2 10-oz bags of frozen cauli rice
1 lime juiced
1 tbsp cilantro, finely chopped
Salt and pepper to taste
Fajitas
Ingredients:
1 red bell pepper
1 green bell pepper
½ white onion, diced
½ tsp salt
¼ tsp pepper
2 tablespoon avocado oil
Mild Salsa
Ingredients:
2 roma tomatoes, diced
¼ white onion, diced
1 tbsp cilantro, finely chopped
1 tbsp jalapeno diced or half of a jalapeno diced
1 tbsp lime juice
Guacamole
Ingredients:
2 ripe avocados
¼ cup diced red onion
1 tbsp diced cilantro
½ tsp salt
1 tsp lime juice (you can add more if you’d like)
Directions:
Start by heating up your rice. I’m using a 10oz frozen bag, so I’ll steam it in the microwave for 4 minutes. Once done, you want to drain all of your liquid. Be careful because the package will be hot!
In a saute pan, add 1 tsp of avocado oil and add your rice. Cook for 3-4 minutes and you’ll see the water cooks off and you’re left with fluffy cauliflower rice. Turn off your heat and add your lime, cilantro and a pinch of salt.
Next, cook your chicken. Add about 1-2 tbsp of avocado oil into your pan and cook for 3 mins of each side on medium high heat.
You’ll make your fajitas next. Add another 1-2 tbsp of avocado oil and cook your bell peppers and onions for about 3-4 minutes
Now, make your guacamole and pico de gallo!
You can now assemble your bowl how you wish. You can add additional toppings like shredded cheese and sour cream.
Nutrition:
Nutrition per bowl (all components included):
Calories - 582
Protein - 31g
Fat - 32g
Carbs - 25g
Fiber - 11g
Net Carbs - 14g
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