Tuesday, April 2, 2013

Chicken Burrito Bowl

Serves 4                                                                                                                
  • 2 c. cooked Chicken, shredded (or extra lean beef)
  • 2 c. cooked Brown Rice
  • 1 (15 oz. ) can Black Beans; Drained & Rinsed 
  • 1 (15 oz. Corn, drained
  • 2 Roma Tomatoes
  • 1 Green Pepper, diced
  • 1 Onion, diced
  • 1 Avocado, diced
  • 4 c. Romaine Lettuce, shredded


  • To make individual servings,
  •  layer 1/2 c. rice, 1/2 c. chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. 
  • Drizzle with the  Creamy Cilantro Lime Dressing or your other favorite dressing.

This recipe is from Six Sister's Stuff

Creamy Cilantro Lime Dressing 
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1/2 cup plain Greek yogurt
  • 2 Tbsp. fresh lime juice (about 1/2 lime)
  • 1-2 garlic cloves
  • 1/4 cup olive oil
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt

  • Puree all ingredients in a blender or food processor until smooth.
  • Taste and adjust seasonings if necessary.

Notes and variations:
To add heat, use cayenne pepper or some jalapeno.
For different flavor combos, add cumin, more garlic, or more lime juice.
If you prefer to avoid the tartness from the Greek yogurt and vinegar, add a little honey to tone it down, or use regular plain yogurt.
For vegan/dairy-free, use plain non-dairy yogurt (soy, coconut, or almond-based varieties). People have also had great success with avocado in place of yogurt!

This recipe is from The Garden Grazer

No comments :

Post a Comment

Thank you so much for taking the time to leave a comment.
I really love hearing from you!