A lightened-up version of the classic burrito. This chicken burrito bowl with cilantro lime quinoa and zesty crema significantly reduces the amount of sodium, oils, and cheese that restaurants typically use. This is a very versatile dish, and you can easily swap the quinoa for lettuce or cauliflower rice. The zesty crema adds an additional flavor pop that the whole family will enjoy.
Ingredients:
How to make this Chicken Burrito Bowl with Cilantro Lime Quinoa and Zesty Crema:
CHICKEN: In a large shallow bowl, combine chicken, lime juice, oil, garlic, cumin, salt, chipotle chili peppers and cilantro; mix together. If time allows, let marinate for 30 minutes.
Heat your grill or large pan on medium-high heat until hot. Add a drizzle of olive oil to lightly coat the grill or bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 5 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
Transfer chicken to a warm plate, loosely tent with foil and let rest.
QUINOA: In a medium saucepan, heat olive oil over medium heat. Add the quinoa and stir to coat with the olive oil. Cook, stirring occasionally, until the quinoa has started to brown, 3-4 minutes. The quinoa will make a popping sound as it toasts. Add the garlic and cook for an additional minute.
Add 1 1/4 cups of water, salt, and lime zest to the quinoa. Bring to a rolling boil, then cover and reduce the heat to low to maintain a simmer. Cook undisturbed for 20 minutes, then remove from heat and let sit for 10 minutes. Fluff the quinoa with a fork. Stir in lime juice and cilantro.
BEANS: In a medium pan, heat olive oil. Add onions and saute for 3 minutes, then add garlic and cook for an additional minute. Add beans and the rest of your spices. Cook on medium heat until the beans are heated through, about 5 minutes. If the beans start to dry out, add a few tablespoons of water.
CREMA: Place all of the ingredients for the crema in a blender or food processor and blend until smooth. Taste and adjust for salt and spiciness.
ASSEMBLE: Slice onions, peppers, avocado, tomatoes, and chicken. Assemble your burrito bowl and drizzle with a healthy helping of crema.
Chicken Burrito Bowl with Cilantro Lime Quinoa and Zesty Crema
A lightened-up version of the classic burrito. This is a very versatile dish, and you can easily swap the quinoa for lettuce or cauliflower rice. The zesty crema adds an additional flavor pop that the whole family will enjoy.
Ingredients
- Chicken:
- 1 lb chicken breast (or thighs)
- 1 tablespoon olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic, minced
- 1 tablespoon chipotle pepper in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Quinoa:
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 tablespoon lime zest
- 1/2 teaspoon salt
- 1 tablespoon lime juice (juice of 1 lime)
- 2-3 tablespoons finely chopped cilantro, (or parsley) -- adjust to your taste
- Beans:
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 2 tablespoons onion, chopped
- 1 clove garlic, minced
- 1 tablespoon chipotle pepper in adobo sauce
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- Crema:
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1/4 cup cilantro
- 1 lime, zested
- 2 tablespoons freshly squeezed lime juice
- 1 clove garlic
- 1/2 teaspoon kosher salt, plus more to taste
- 1 jalapeno (remove seeds)
- 1 teaspoon sugar
- Toppings: Tomatoes, red onion, avocado, corn, sweet peppers
Instructions
To Make the Chicken:
1. In a large shallow bowl; combine lime juice, oil, garlic, cumin, salt, chipotle chili peppers and cilantro. Mix together well.
2. Add the chicken to the bowl and marinate for at least 30 minutes (if time allows).
3. Heat a large skillet or pan on medium-high heat until hot. Add a drizzle of olive oil to lightly coat the bottom of the skillet or pan.
4. Sear the chicken on both sides until golden, charred and cooked right through (about 5 minutes per side, depending on the thickness of your fillets).
5. Transfer chicken to a warm plate, loosely tent with foil and let rest.
To Make the Quinoa:
1. Heat the olive oil in a medium saucepan on medium heat.
2. Add the quinoa and stir to coat with the olive oil for 3-5 minutes . Cook, stirring occasionally, until the quinoa has started to brown. Add the garlic and cook an additional minute.
3. Add 1 1/4 cups of water, salt, and lime zest to the quinoa. Bring to a rolling boil, then cover and reduce the heat to low to maintain a simmer.
4. Cook undisturbed for 20 minutes, then remove from heat and let sit for 10 minutes.
Fluff the quinoa with a fork.
5. Stir in the lime juice and cilantro.
To Make the Beans:
1. In a medium skillet, heat olive oil.
2. Add the onions and saute for 3 minutes. Add garlic and cook for an additional minute.
3. Add beans and rest of spices.
4. Cook on medium heat until heated through, approximately 5 minutes. If the beans start to dry out, add 2-3 tablespoons of water.
To Make the Crema:
1. Place all of the ingredients in a blender or food processor and blend until smooth.
Assemble:
1. Slice onions, sweet peppers, avocado, tomatoes, and chicken.
2. Add quinoa, beans, chicken and chopped vegetables and drizzle with crema.