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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. The Sauce: in a food processor, combine all of the sauce ingredients and blend until sauce is smooth.

7. 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!

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