Southwest Chicken Burrito Bowl
, 30 min, Serves 4
Meal-prep bowls of marinated, skillet-cooked chicken over kale, rice, beans and corn, finished with a creamy avocado-lime sauce.
| 60 ml apple cider vinegar | Whisk marinade | Coat chicken, marinate | Cook 12–15 min until browned | Rest chicken, top bowls, drizzle sauce |
| 1 tsp ancho chili powder (or regular chili powder) | ||||
| 1/2 tsp dried oregano | ||||
| 1/2 tsp ground cumin | ||||
| 1/2 tsp smoked paprika | ||||
| 1 tsp salt (for the marinade) | ||||
| 1/2 tsp pepper | ||||
| 1/4 tsp cayenne (optional) | ||||
| 1 tsp minced garlic | ||||
| 1 tbsp chopped fresh cilantro (for the marinade) | ||||
| 1/2 tbsp avocado oil (for the marinade) | ||||
| 1–1 1/2 lb / 450–680 g chicken breasts, cubed | ||||
| 1 tbsp avocado oil (for the skillet) | ||||
| 3 cups chopped kale (or lettuce of choice) | Massage kale with oil & salt | Add tomatoes, corn, beans, rice, cilantro | ||
| 1 tsp olive oil | ||||
| 1/2 tsp salt (for the kale) | ||||
| 1 cup halved grape tomatoes | ||||
| 80 g corn | ||||
| 270 g cooked black beans | ||||
| 330 g cooked rice | ||||
| chopped fresh cilantro, to taste (for the bowls) | ||||
| 1 small avocado | Blend avocado lime sauce | |||
| 60 g plain Greek yogurt (or sour cream) | ||||
| 1 medium lime, lightly zested and freshly squeezed | ||||
| 1 tsp salt (for the sauce) | ||||
| 1/4 tsp pepper (for the sauce) |
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