Grilled Chicken Burrito Bowl with a Roasted Jalapeño Crema

Happy Friday everyone! I hope everyone had a good week. One of my top favorite cuisines is Mexican food. I love trying new Mexican restaurants as well as cooking Mexican dishes. This week in my kitchen I have been recipe testing new Mexican dishes. I created a delicious Grilled Chicken Burrito Bowl with a Roasted Jalapeño Crema. If you are looking for a healthy burrito bowl to make, then look no further! There are so many wonderful flavors packed in this bowl! The juicy grilled chicken, fresh pico de gallo, guacamole, cilantro lime rice, black beans and last but no least, the star of this bowl; roasted jalapeño crema! This crema has the perfect amount of spice and really brings the flavors of this bowl together. You can also make this bowl vegetarian by swapping out the chicken for sautéed onions and peppers and add more black beans for extra protein. The great part about this bowl is that it is customizable. Have a good weekend and stay tuned for a special Valentine’s Day cocktail ill be sharing soon 🙂

Grilled Chicken Burrito Bowl with a Roasted Jalapeño Crema

Serves: 3

Ingredients

3 chicken breasts, grilled or sautéed

1 cup rice

1 lime

1/2 cup black beans

2 tablespoons shredded Mexican Cheese (add more if you like)

1 tablespoon cilantro, chopped

Mexican seasoning (your favorite)

Pico de Gallo

3 plum tomatoes, chopped

1 teaspoon cilantro, chopped

2 tablespoons red onion, chopped

1 lime, squeezed

Salt

Guacamole

3 ripe avocados

1/2 red onion chopped

1 teaspoon cilantro, chopped

Salt

1 lime, squeezed

1 jalapeño, chopped

Roasted Jalapeño Crema

3 jalapeños

1/2 lime, squeezed

1-2 tablespoons cilantro leaves

1/4 cup mayonnaise

1/4 cup sour cream

Salt

1/2 teaspoon garlic powder

Directions

Marinade chicken breasts with your favorite Mexican seasoning. If you are using a grill cook chicken breasts until they are no longer pink and reach an internal temperature of 165 degrees. If you are sautéing chicken breasts in a skillet, cook until chicken breasts are cooked thoroughly. Again make sure the internal temperature of the chicken reaches 165 degrees. Once chicken is done cooking, set aside on a plate and wrap with aluminum foil. Once it cools off you can slice it. Cook rice according to directions on box. While rice cooks, add cilantro and a squeeze of lime juice. Set rice aside when it is done cooking. Using two separate bowls, prepare pico de gallo and guacamole. Set aside when done. To a small food processor, add all your ingredients for the roasted jalapeño crema. Pulse until smooth. Scrape down the sides in between pulsing if needed. Once the crema is done, transfer to a small bowl. When you are done making the crema you can start to assemble burrito bowl. To a bowl, add cilantro lime rice, next add chicken (for vegetarian option add veggies instead), add black beans, pico de gallo, guacamole, roasted jalapeño crema, sprinkle with shredded Mexican cheese. If you have any extra cilantro or limes use those to garnish. Enjoy!


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