My Chipotle Chicken Burrito Bowl
1 Whole Lime
1/2 Cup Chopped Cilantro
Salt to taste
Garlic Powder to taste
2 cups of prepared Brown Rice
CHIPOTLE CHICKEN
1 tbsp Chipotle Pepper In Adobo Sauce
1 tbsp Extra Virgin Olive Oil
1/4 tsp Ground Cumin
1 lb Chicken Breast
1/4 tsp Salt
1/2 tsp garlic powder
ADDITIONAL/OPTIONAL TOPPINGS
1/2 cup guacamole
1/2 cup sour cream
1 cup of shredded cheese (I used Kroger Shredded Queso)
1 can of Pinto Beans Rinsed
As you can see, this recipe goes over my 500 calorie limit a tad, and there's a ridiculous amount of sodium in it, which you can cut back on if you choose. I was mostly looking for protein and potassium this week as I've been dealing with some muscle cramping and spasming issues lately.
Using the recipe for Chipotle Chicken from Eatingwell.com, I fashioned a similar though, in my honest opinion, tastier and meatier version of their Quinoa bowl.
To cook the chicken, I--or rather my husband--followed these instructions:
- Preheat grill to medium-high or preheat broiler.
- Combine chipotles, oil, garlic powder and cumin in a small bowl.
- Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165°F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.
The rice was also very easy. He bought the microwavable Kroger brand brown rice and cooked it according to the instructions on the package, squeezed in the lime and added in the spices. He even mixed it all in the same bag to cut down on the mess. Everything else, I think, is pretty self-explanatory.
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