16 May California Burrito Bowl
🥣This burrito bowl is non-traditional, but exactly what I was craving today (all the comforting things). Tucking fries into a burrito, is very much a California thing (born in San Diego during the 80s). You gotta try it if you haven’t! The marriage of a burrito and fries is the best of both worlds in a bowl.
🌿This is one of my fave quick meals. It’s another reason I like to meal prep rice, beans, and a yummy savory sauce for the week. Switch up the ingredients each time you make it, so it doesn’t get boring. Make it your own, there are no rules:)
CHICKEN: skillet-grilled chicken breast with Mexican spices or veggie chicken
RICE: Sofrito rice (similar to Mexican rice, but with red bell)
GREENS: skillet kale chips cooked in avocado oil on medium heat + sea salt and garlic powder
VEGGIES: crispy oven-baked fries
BEANS: I didn’t have any Instant Pot black beans today because we are moving in a few days, but they’re the best in a burrito bowl!
SAUCE: mojo verde sauce (green herby Peruvian sauce)
🍚What are your fave burrito bowl ingredients?
1 lb chicken breast
2 tbsp avocado or extra virgin olive oil
1 tsp lime juice (half lime) – ½ tsp is low histamine, so don’t eat all the chicken!😆
1 tsp sea salt
1 tbsp ground cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp sweet paprika
1/4 teaspoon crushed pink peppercorns
1 tsp coconut sugar
FOR THE BOWL
Greens: skillet kale chips cooked in avocado oil on medium heat + sea salt and garlic powder
Veggies: oven-baked fries
Sauce: mojo verde sauce (Green herby Peruvian sauce)
Beans: Instant Pot black beans
**I didn’t have any beans today because we are moving in a few days, but they’re the best in a burrito bowl!**
1. In a freezer bag/baking dish, add all marinade ingredients, along with the chicken breasts. Toss and coat, then refrigerate for 45 min-1 hour.
2. Heat a skillet on medium-high. Remove each breast from the bag with tongs. Cook for 5-6 minutes on each side, until grilled to preference. Internal temp will be 160°F when fully cooked.
3. Set on a plate. Let cool, and slice into strips.
4. Assemble your burrito bowl, adding each ingredient to a corner of the bowl. Top with mojo verde sauce. Enjoy!