HONEY-CHIPOTLE CHICKEN BURRITO BOWLS
INGREDIENTS
cilantro-lime quinoa
▢ 2 ¼ cups warm chicken stock
▢ 2 garlic cloves
▢ ¾ bunch cilantro, divided and chopped
▢ ½ teaspoon salt
▢ 1 ¼ tablespoons extra virgin olive oil
▢ 1 cup dry quinoa
▢ zest and juice of 1 large lime
honey-chipotle chicken
▢ 3 tablespoons minced chipotle in adobe
▢ 3 tablespoons honey
▢ 2 heaping cups cooked and shredded chicken breasts, warm
▢ salt and pepper to taste
assembly
▢ black beans
▢ lightly charred sweet corn
▢ pico de gallo
▢ guacamole
▢ sour cream or crèma
▢ crumbled queso fresco
▢ fried corn tortilla strips/bits, optional
▢ hot sauce, optional
▢ lime wedges, optional
For rice: Place stock, garlic, ½ bunch of cilantro, and salt into a blender and blend for 2 minutes.
Pour oil into a medium pot and place over medium-high heat. Add quinoa and toast for 2 to 3 minutes. Pour cilantro-garlic infused stock into the pot with quinoa and bring to a boil.
Lower the heat to medium and bring stock to a hard simmer. Partially cover and continue to simmer until quinoa until the stock has been absorbed and the quinoa has cooked through.
Add the lime zest and juice to the quinoa, season with salt and pepper and fluff together with a fork. Set aside.
For chicken: Combine the chipotle with adobe and honey into a small mixing bowl and whisk together. Pour mixture over the shredded chicken and toss together until completely combined. Set aside.
To assemble: Scoop some of the cilantro-lime quinoa into each bowl and top with desired remaining ingredients. Sprinkle each bowl with remaining cilantro and serve.
Calories: 403kcal
Carbohydrates: 63g
Protein: 13g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 6mg
Sodium: 840mg
Potassium: 508mg
Fiber: 5g
Sugar: 21g
Vitamin A: 784IU
Vitamin C: 1mg
Calcium: 36mg
Iron: 3mg
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