California Burrito Bowl

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?

CHICKEN MARINADE

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

Sofrito rice or coconut oil rice 

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!**

MAKE IT

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!

***GF/DF/VG/LOW-HISTAMINE***