We ALL love those franchised burrito bowls…you know the ones. My youngest daughter is the BIGGEST fan of them, so I decided I’d make her a burrito bowl that would blow her mind! Boy, I think this one is the ticket!
For my version, you will need to make a pot of Cilantro Lime Rice. Using the same recipe, this time I added 1/4 cup of coconut milk to it and the rice turned out sooooo creamy. You’ve gotta try it!
You will also need two chicken breasts that you have marinated for several hours and left in the refrigerator.
- 1/4 cup of olive oil
- 2 tablespoons of chili powder
- 1 tablespoon of paprika
- salt & pepper
- 1 tablespoon of garlic powder
- 1/4 teaspoon of cayenne
- juice of one lime
Mix it all together and then place the chicken in a Ziploc bag and pour the marinade mixture all over the top of it. Close the bag and massage the marinade into the chicken and leave in the refrigerator for several hours. When ready, grill the chicken until done and set aside to rest. Slice on the diagonal for serving.
- Roma tomato diced
- 1/2 head of iceberg lettuce chopped
- 1 roasted ear of corn (I roast the corn along side the chicken)
- Black Beans
- 1/2 cup of grated sharp cheddar cheese
- cilantro chopped
To assemble, place a generous helping of the Cilantro Lime Rice in a bowl and top it with the lettuce, tomato and cilantro that’s been mixed together with a little bit of salt and pepper. Top that with warmed black beans, roasted corn, cheese and sliced chicken. YUMMMMM.
This meal is so versatile. You can change the meats or the toppings and it’s amazing every time. I like to serve it with salsa, sour cream or even guacamole. So good!