Burrito Bowl
Chicken burrito bowl with beans
Equipment
- Rice cooker
Ingredients
Rice
- 1 cup basmati rice
- 1 1/2 cup water
- 1 tbsp unsalted butter
- 1 tsp salt
- 3 tbsp Mexican oregano
- 1 tbsp fresh cilantro
Chicken
- 1 chicken breast halved
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cumin
- 1 tbsp paprika
- 6 cloves minced garlic
- 4 limes juiced
Toppings
- 1/2 cup low fat greek yogurt
- 1/2 cup corn
- 1/2 cup pico de gallo
- 1/2 cup beans white or black
- cilantro
- avocado (optional)
- lime (optional)
Instructions
Rice
- Using rice cooker add rice, water, salt, butter, and oregano and cook until rice is soft
- Mix in cilantro after rice is completely
Chicken
- Lightly tenderize chicken, and place in bag with seasonings, garlic, olive oil, and lime juice, and allow to marinate for 30 minutes, but no more than 2 hours
- Cook on grill on high heat for 5-7 minutes on each side, or until internal temperature reaches 165 F
- Slice chicken into bite size pieces, and serve over rice with any other desired toppings