Spicy Chicken Burrito Bowl with Cilantro Lime Dressing
Spicy Chicken Burrito Bowl with Cilantro Lime Dressing
Ingredients
The Bowl
2 chicken breast
1 15oz can black beans
1 15oz can whole kernel corn
1 cup jasmine rice
1 can coconut milk (1 cup needed)
1 cup water
2 teaspoons freshly squeezed lim juice, from one lime
Cilantro for topping off the dish
1/2 cup Mexican cheese blend
1 jalapeno
1 tablespoon flour
The Cilantro Lime Dressing
2 small garlic cloves
2 tablespoons freshly squeezed lime juice, from one lime
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup Mayonaisse
1/2 cup freshly grated Parmesan cheese
1 handful cilantro, about 1/2 cup
1/4 teaspoon salt
1/4 teaspoon pepper
Blackened Chicken Seasonings
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
⅛ teaspoon onion powder
⅛ teaspoon ground white pepper
⅛ teaspoon salt
Instructions
The Rice: In medium pot, combine 1 cup of rice with 1 cup of coconut milk, 1 cup of water, 2 teaspoons lime juice, and a sprinkle of salt. Bring to a boil then reduce to a simmer and cover. Simmer on low heat for 20 minutes then remove pan from heat and keep covered until ready to assemble.
The Corn: heat a drizzle of olive oil in a large pan over medium heat. Add corn to pan and roast until corn is charred, about 15-20 minutes then set aside. Note: if corn starts popping, cover with a splatter screen.
The Beans: heat a drizzle of olive oil in a large pan over medium heat. Add beans to the pan and season with a teaspoon each of cumin, garlic powder, onion powder, salt, and pepper. Simmer beans, stirring occasionally until liquid is reduced, about 15-20 minutes.
The Chicken: Season chicken breasts all over with blackened chicken seasoning mixture. Heat a drizzle of olive oil in a pan over medium heat and sear until chicken is blackened on each side and cooked through, about 15-20 minutes.
The fried jalapeno: slice jalapeno into 1/2 inch rounds then lay flat on a plate and dust with flour. Heat a drizzle of olive oil in a frying pan and add jalapenos to pan once oil is shimmering. Fry for about 5 minutes then transfer to a paper towel lined plate. Note: If jalapenos are browning too quickly, remove from heat.
The Sauce: in a food processor, combine all of the sauce ingredients and blend until sauce is smooth.
Assemble: In a plate or bowl, begin to assemble your bowl by layering the rice, corn, beans, and chicken. Sprinkle with a handful of Mexican cheese, then top with as many fried jalapenos as you’d like. Drizzle a generous amount of Cilantro Lime dressing, then finish with fresh cilantro. Enjoy!
Shop my kitchen sources:
As an affiliate for some of these products, I earn a small amount from each purchase.