Saturday, May 20, 2017

Chicken Burrito Bowls

Cooks Notes: Yes, I do realize it's Saturday and not Friday  but I had to miss Healthy Friday posting as I was busy being healthy working outside and not cooking. We had several 100 ft. trees taken down and I was on clean-up.  It was a ton of work and even Bella did her part. 
We had to do some on the spot training by throwing a small branch so she'd  fetch it  and drop near the edge of the woods to get the idea. How good is that!
In March I posted some of Becky's ideas for Chicken Burritos
Ever Ready returns with some more ideas on this creative concept for lunch or dinner. 
Chicken Burrito Bowls for Two
Cook's notes: Advance preparation is a must for this meal. It makes assembly so much easier. Ingredients can be easily increased for more than two servings. Marinating chicken in buttermilk is a secret ingredient that makes the chicken more tender and juicy. 
The ingredients are arranged in this photo top to bottom for placement in a bowl-lettuce, tomatoes, cheese, rice. black beans, corn, chicken, peppers and onions. 
The basmati rice can be placed on serving platter as pictured above or served separately in a bowl. 
Lime Cilantro Basmati Rice
Another option for serving a larger group is using a divided serving dish.
We all have our favorite salsa brand. I really like Mrs. Renfro's Raspberry Chipotle Salsa
Three other sides that go well with this meal are included at the end of the  burrito bowl directions.
  • 2 chicken fillets .skinless and boneless
  • 3/4 cup buttermilk
  • dry taco seasoning mix
  • 1 cup dried brown or white basmati rice  
  • chunky salsa
  • red onions, diced
  • red and yellow mini peppers diced 
  • Roma tomatoes, diced 
  • romaine lettuce, chopped 
  • 1 small can Mexi-corn, drained and rinsed
  • 1 small can black beans, drained and rinsed 
  • Mexican Four Cheeses, prepackaged
  • Optional toppings: lite sour cream. salsa, avocado chunks, guacamole, corn or tortilla chips
  •  Combine chicken and buttermilk in a zip loc bag. Place bag in a bowl and refrigerate 1-2 hours. Turn once. 
  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Drain buttermilk from chicken over the sink and lightly pat dry with a paper towel. Place on baking sheet. Sprinkle chicken with taco seasoning mix and add several tablespoons of salsa over the chicken,spread diced red onions and peppers around the chicken. Lay a piece of foil over the baking pan and cook 35 minutes. Let meat rest 5 minutes before slicing. 
  • While meat is cooking make basmati rice according to package directions. Add in 1-2 tablespoons lime juice and sprinkle of ground cilantro leaves into rice. Keep warmed until serving.
Homemade Mango Salsa
  • 3/4 cup chopped, peeled mango or peach
  • 1/2 cup diced cherry tomatoes
  • 1/2 medium sweet mini red sweet pepper, seeded and finely chopped
  • 2 TB. thinly sliced green onion or 1/3 cup red onion, diced
  • 1/2 jalapeno chile pepper, seeded and finely chopped or pinch of red pepper flakes 
  • 1- 1/2 tsp. olive oil
  • 1/4 tsp. finely shredded lime peel
  • 1- 1/2 tsp. lime juice
  • 1 1/2 tsp. vinegar
  • 1/4 tsp. salt
  • 1/8 pepper
Mix well, cover and refrigerate several hours. 

Chipotle Cream
Whisk together 1/2 cup lite sour cream or Mexican crema, 1 minced canned chipotle in adobo, a pinch of ground ancho chile, a 1/4 tsp. kosher salt in a small bowl. Mix well, cover and refrigerate.

Avocado Rice

Serves four
Cook 1 cup dry white rice or brown rice according to package directions. 
Stir in 1 pureed avocado, 1/4 cup each minced cilantro and scallions, 1 TB. minced serrano chile or jalapeno and 1TB. each olive oil and white vinegar.   

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