Name: Southwest Chicken Burrito Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1/4 cup apple cider vinegar; 1 teaspoon ancho chili powder or regular chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne (optional); 1 teaspoon minced garlic; 1 tablespoon chopped fresh cilantro; 1 1/2 tablespoons avocado oil (divided); 1 to 1 1/2 pounds chicken breasts (cubed); 3 cups chopped kale or lettuce; 1 teaspoon olive oil; 1/2 teaspoon salt (for kale); 1 cup halved grape tomatoes; 1/2 cup corn; 1 1/2 cups cooked black beans; 2 cups cooked rice; Chopped fresh cilantro (to taste); 1 small avocado; 1/4 cup plain Greek yogurt or sour cream; 1 medium lime (zested and juiced); 1 teaspoon salt (for sauce); 1/4 teaspoon pepper (for sauce)

Description

A flavorful and customizable burrito bowl packed with protein and vibrant vegetables, all ready in just 30 minutes.

Ingredients

Scale

1/4 cup apple cider vinegar
1 teaspoon ancho chili powder or regular chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne (optional)
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
1 1/2 tablespoons avocado oil (divided)
1 to 1 1/2 pounds chicken breasts (cubed)
3 cups chopped kale or lettuce
1 teaspoon olive oil
1/2 teaspoon salt (for kale)
1 cup halved grape tomatoes
1/2 cup corn
1 1/2 cups cooked black beans
2 cups cooked rice
Chopped fresh cilantro (to taste)
1 small avocado
1/4 cup plain Greek yogurt or sour cream
1 medium lime (zested and juiced)
1 teaspoon salt (for sauce)
1/4 teaspoon pepper (for sauce)

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Instructions

Whisk together apple cider vinegar, chili powder, oregano, cumin, smoked paprika, salt, pepper, cayenne, garlic, cilantro, and 1/2 tablespoon avocado oil in a bowl. Add marinated chicken and coat evenly.
Heat the remaining avocado oil in a skillet over medium-high heat. Add the chicken and marinade, cooking for 12-15 minutes until browned.
Massage kale with olive oil and salt, then divide into bowls as the base.
Layer bowls with tomatoes, corn, black beans, rice, and cilantro.
Blend avocado, yogurt, lime juice, salt, and pepper in a blender to create the avocado lime sauce.
Let the cooked chicken rest, then distribute among the bowls and drizzle with avocado lime sauce.

Notes

For extra tender chicken, consider marinating overnight. Pair with tortilla chips or mango salsa for refreshment.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 6g
Sodium: 750mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 40g
Cholesterol: 105mg