Spicy Chicken Burrito Bowls
These Spicy Chicken Burrito Bowls are the perfect easy weeknight dinner recipe Filled with all the flavors of a zesty burrito, without the tortilla
These Spicy Chicken Burrito Bowls are the perfect easy weeknight dinner recipe Filled with all the flavors of a zesty burrito, without the tortilla
- 1 tbsp olive oil
- 2 tbsp. olive oil
- 1 tbsp chili powder
- 1 large avocado sliced
- 1 lime juice of
- !for the spicy chicken:
- 1 lb. boneless skinless chicken breast cut into bite size pieces
- 1 tsp each: garlic powder onion powder, cumin, salt
- 1/4 tsp each: cayenne pepper crushed red pepper, black pepper*
- !for the burrito bowls:
- 2 cups long grain white rice (i use jasmine rice)
- 3 tbsp chopped cilantro
- 1 cup pico de gallo (see notes)
- 1 container sabra white bean dip with spinach and roasted gar
- 2 cups chopped kale or lettuce
- Carbohydrate 26.3663650043017 g
- Cholesterol 263.0835746 mg
- Fat 66.2576853907702 g
- Fiber 16.6977996167602 g
- Protein 109.717593233957 g
- Saturated Fat 10.0943068214334 g
- Serving Size 1 1 recipe (757g)
- Sodium 350.587540579653 mg
- Sugar 9.66856538754153 g
- Trans Fat 4.34593732125756 g
- Calories 1122 calories
Step-by-step
- Add the ingredients for the spicy chicken into a large zip close bag and marinate for at least 30 minutes, up to 24 hours in the fridge.
- When ready to cook, heat up a large skillet over medium high heat and add a tbsp of olive oil. Cook chicken until browned and no longer pink inside.
- Meanwhile bring a pot filled with 4 cups of water to a boil. Add the 2 cups of rice, bring back up to a boil, then reduce heat to a simmer, cover and let cook 15 to 17 minutes, until rice is tender and water is absorbed. Stir in the juice of 1 lime and chopped cilantro.
- Add the rice to the bowls, then top with the spicy chicken, pico de gallo, sliced avocado, kale and a large dollop of the Sabra White Bean Dip with Spinach and Roasted Garlic. Serve with additional lime wedges if desired. Enjoy!
Replacing bottled lime juice with fresh squeezed fruit alters the acidity and brightness of the rice significantly, transforming the entire flavor profile of the dish. Long-grain jasmine rice requires a precise liquid ratio of two parts water to one part grain to achieve separate, tender grains rather than a sticky mass. Marinating the bite-sized chicken pieces in a zippered plastic bag distributes the chili powder, cayenne pepper, and cumin uniformly across every surface of the meat. Extending this protein marinade up to twenty-four hours in the refrigerator allows the salt to penetrate the muscle fibers deeply, improving moisture retention during the browning phase. Cooking the poultry in a skillet preheated over medium-high heat ensures a rapid sear and prevents the meat from steaming in its own juices. Freshly chopped cilantro and leafy greens introduce crisp, herbal notes that contrast sharply with the rich, savory spread used as a finishing element. Combining raw greens and fresh pico de gallo requires assembling the bowls immediately before service to maintain textural integrity against the warmth of the grains and protein. Prepared white bean dips containing roasted garlic bring a creamy, viscous element that replaces traditional dairy components without sacrificing mouthfeel. Slicing the avocado at the final moment prevents enzymatic browning caused by oxidation when exposed to ambient air. Balancing spicy elements with acid from citrus juice cuts through the dense fat content present in the avocado and bean spread.
