CHIPOTLE’S CHICKEN BURRITO BOWL WITH CILANTRO LIME RICE
Ever since my husband started medical school, he’s been very cautious about us eating healthier. After moving to Philadelphia and discovering a Chipotle nearby, it became our go-to place for “fast food”. It’s so much healthier, tastier, and fresher than any other fast food place I can think of. Once you try it once you seriously become hooked!
Ingredients
For the Chicken Marinade
4 Boneless Skinless Chicken Breasts Halves
1/2 a Lime juiced
1/4 cup olive oil
1 packet taco spice mix
1/2 teaspoon tomato paste optional
For the Rice
2 cups long grain rice
3.5 cups water
2 tablespoons butter
2 teaspoons salt
1/2 lime
bunch of cilantro
For the Burrito Salad
3/4 cup sliced bell peppers any color combo
1/2 cup diced tomatoes
1/2 cup diced onions
1/2 cup of canned corn
1/2 cup of canned black beans
1 cup chopped Romain lettuce
2 scallions chopped
small bunch of cilantro chopped
1/4 cup sour cream
Instructions
1. Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Soak for at least 5 minutes. Boil 3.5 cups of water in a large saucepan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lime will be added later before serving.
2. In a medium bowl Mix the halved chicken breast with the olive oil, tomato paste, taco spice mix. Squeeze half of a lime into the mixture and mix. Cover the chicken and allow to marinate in the fridge for anywhere from 15 minutes-3 days.
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CHIPOTLE’S CHICKEN BURRITO BOWL WITH CILANTRO LIME RICE
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