Skinny Chicken Burrito Bowl
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 2 cups cooked, warmed brown rice (I cooked mine in stock)
- 2 cups black beans, drained and rinsed
- 2 ears of corn (kernels only) or 2 cups canned whole kernel corn, drained
- 2 cups cherry tomatoes cut into small cubes
- 3 cups cooked chicken breast, cubed *See note for best cooking method and spices
- 1 large avocado, pitted and cut into small cubes
- 4 tablespoon chopped cilantro
- 3 cups chopped romaine lettuce
- 3 tablespoon lime juice
Optional toppings:
- Fat free sour cream
- Cilantro Lime Dressing
Instructions
- While the rice is warm add in 1 tablespoon of cilantro and 1 tablespoon lime juice and stir gently.
- Evenly divide the cooked rice into the serving bowls.
- Top with lettuce, corn, cherry tomatoes, black beans, chicken (See note on cooking), avocado and remaining cilantro.
- Sprinkle over the remaining lime juice.
- Garnish with sauce and garnish of choice.
Notes
For this chicken I used my Pressure Cooker Perfectly Poached Chicken Breasts recipe with a few tweaks to the spices. Instead of the spices in that recipe I used the following with the stock:
1/2 cup rough chopped red onion
3 garlic cloves, peeled
2 chipotle peppers canned in adobe, seeded and roughly chopped
1 tablespoon adobo sauce (don’t use the seeds)
2 tablespoon fresh lime juice
3 tablespoon Fajita Seasoning
1 tablespoon smoked paprika
1 1/2 teaspoon salt
4 cups chicken stock
3 lbs boneless chicken breasts
Place all ingredients except the stock and chicken in a blender and pulse to combine.
Place the chicken breasts in your pressure cooker, marinade blend and then stock.
Lock the lid and set the pressure to high for 10 minutes.
As soon as the pressure cooker timer goes off, do a quick release.
Once the pressure is released, remove the lid and pulled out the poached chicken breasts.
Place a strainer over a large bowl and strain the stock.
Allow the stock to cool and remove the fat.
Remove the chicken and allow to rest for a few minutes and then dice.
Place all ingredients except the stock and chicken in a blender and pulse to combine.
Place the chicken breasts in your pressure cooker, marinade blend and then stock.
Lock the lid and set the pressure to high for 10 minutes.
As soon as the pressure cooker timer goes off, do a quick release.
Once the pressure is released, remove the lid and pulled out the poached chicken breasts.
Place a strainer over a large bowl and strain the stock.
Allow the stock to cool and remove the fat.
Remove the chicken and allow to rest for a few minutes and then dice.