Cilantro Lime Chicken Burrito Bowl

Mexican food is a staple in our house.  We just love making it (and eating it) at least once a week!
This week, I tried out some burrito bowls to change things up from our normal tortilla and taco shells.

Here is a picture of our "his" and "hers" burrito bowls (And no, the kids did not go near these....too many ingredients for them to try!!)

So what I did to make these bowls (and they were huge!), was I first trimmed my chicken breasts of all visible fat and coated with my favorite Wildtree Chipotle Lime Seasoning.  I then baked the chicken breast for about 20-25 minutes until done.

While the chicken was baking, I started my rice on the stove. You can use instant or slow coo, white or brown...it's all up to you. I happen to be on a time crunch, so instant white rice it was.

I then, chopped up some onion and green pepper into strips and cooked on the stove until tender and opened and rinsed off my organic black beans.
I also diced some green onions and chopped some Cilantro and set aside.

Once the chicken was baked I sliced it up into thin strips and now it was time to make that rice a little fancier!

I simply added the juice of a lime and the chopped up Cilantro to the cooked rice while it was warm and mixed it up. So simple, yet super tasty.
(Some people either love Cilantro or HATE it....I am one who loves it. Probably my favorite herb to use!)

So now that my rice was done, I began to assemble my bowls:


I added one serving (1 cup cooked) rice to the bottom of my bowl (use a BIG bowl!).  
I topped that with about a cup of spring mix (or romaine lettuce, what even you happen to have in your fridge),  the cooked peppers and onions, frozen corn (that I quick warmed in the microwave), black beans, tomatoes (next time I am going to get Pico de Gallo instead) and chopped green onion.

I then layered on the cooked Chipotle Lime chicken and topped with my Greek Yogurt "dressing".
(I also added some Green Dragon Hot Sauce I picked up at Trader Joe's because I love my food spicy and SPICY it was!)

The dressing was simply plain greek yogurt with the same Wildtree Chipotle Lime seasoning mixed in to taste. Nothing fancy, no extra fat but great taste and super simple.  
Regular store bought dressings, not only add a lot of extra fat, but often have so many strange ingredients in them.  This was a way to add flavor without all that extra non sense.

So overall, this was a really quick and forgiving recipe. You easily could add or omit ingredients based on what you had available in your pantry. You could also cook your chicken in the crockpot with the peppers and onions while your at work and shred it on top of the salad! That would make your prep time a lot shorter!

I must say that we made our bowls a little too large and could't finish it!! This was pretty much what was left of mine. I guess our eyes were bigger than our stomachs!

  
SO, don't be scared to get into the kitchen and experiment!  
You never know what you may make that could be your next favorite dish.

Here's the actual recipe with the amounts listed for each ingredient (and bear with my recipes- I am not an expert at writing recipes. I just try and write them good enough for you to follow and replicate my creations!!):

Cilantro Lime Chicken Burrito Bowls

Ingredients:

Chicken:
2 6oz. chicken breasts (pounded)
Wildtree Chipotle Lime Seasoning (can also use regular store bought Low Sodium Taco Seasoning)

Rice:
1 Cup uncooked rice
Juice of one Lime
About 1/4 cup chopped Cilantro

Salad:
3 cups Spring Mix or Chopped Romaine Lettuce
8-10 Cherry Tomatoes (halved) or 1/2 cup Pico de Gallo
1 cup frozen sweet corn (heated)
1/2 cup Organic Black Beans, drained and rinsed
3 Green Onions, chopped
1 green pepper, cut into strips
1/2 a large onion, cut into strips

Dressing:
1 cup Plain Greek Yogurt
2 tablespoons Wildtree Chipotle Lime Seasoning or store bought Low Sodium Taco Seasoning


Directions:

Preheat over to 450 degrees.
Pound chicken breast to desired thickness. Coat each side with Seasoning.
Bake in the oven for about 20-25 until cooked through.
Once chicken is cooked, let rest for about 5 minutes and then cut into strips.

While chicken bakes, prepare rice according to package directions. 
Once cooked, add the juice of 1 lime and the 1/4 cup chopped Cilantro (more if you love it like I do!!)

In the meantime, cook the green pepper strips and onion in a little bit of coconut oil on medium until tender (about 8-10 minutes).

To prepare bowls:
Take 2 large bowls.  
In each, add 1/2 cup of the cooked Lime Cilantro rice, top with 1.5 cups of the spring mix or Romaine, half the cooked peppers and onions, 1/2 cup cooked corn, 1/4 cup black beans, half the tomatoes or 1/2 cup Pico de Gallo.
Add one of the sliced chicken breasts on top and garnish with 1/2 of the green onion for one bowl.

Mix together 1 cup of the plain greek yogurt and Seasoning and add about 1/2 cup of the "dressing" on top of each bowl.

There you have it---my Cilantro Lime Chicken Burrito Bowl!

I hope you enjoy and please leave any feedback or questions below!