Chipotle Burrito Bowl

I have been on a low carb diet, eating lots and protein and discovered this recipe.


For the chicken:
2 T vegetable oil
2 chipotle peppers in adobo, finely chopped
1 t. garlic powder
1 t. ground cumin
1.2 t oregano
1/2 t black pepper
1/2 lime juiced
4 boneless chicken breast, skinless


For the rice:
1 t. vegetable oil
1 cup white basmati rice (I used brown rice)
2 cups water
1 lime juiced
2 T freshly chopped cilantro
salt to taste


For the toppings:
1 cup pinto beans or black beans, drained and warmed
1 cup corn, charred (I did this in iron skillet)
1 cup guacamole
1 cup pico de gallo
1/2-3/4 cup finely shredded Monterey jack cheese


Instructions:
For the Chicken:
Combine all ingredients in small bowl.  Place chicken in zip lock bag and pour mixture over chicken. Shake well to make sure all is covered with marinade.  Refrigerate for at least 1 hour.  Then grill either outdoor or indoor. Chop chicken into bite size pieces
For the Rice:
In a heavy saucepan, heat oil over medium heat.  Once hot, add the rice and lime juice and sauté for about two minutes, stirring.  Add water and salt and bring rice to a boil.  Cover and reduce heat to low and cook until rice is tender and all water absorbed.
To assemble:
Arrange equal parts of rice, beans, chicken and corn.  Top with guacamole, pico and cheese.


I had leftovers that I stored in separate containers and it made the perfect lunch. Enjoy!!!

Hot Mexican Chicken Salad

5 cups cooked diced chicken breast
2 cups shredded sharp cheddar cheese, divided
1 (15 oz) can red kidney beans, drained
1 large sweet red pepper, chopped
1/2 cup sliced ripe olives
1/2 cup sour cream
1/2 cup mayonnaise
1 (4oz) can chopped green chiles
1 pkg. taco seasoning or chicken taco seasoning
Vegetable oil
6 (8-inch) flour tortillas
Thin avocado
Fresh cilantro
Combine chicken, 1 cup cheese and next 8 ingredients, stirring well. Cover and chill.
Heat 1/2 inch oil in a large deep skillet until hot.  Fry tortillas, one at a time, in hot oil, until crisp and golden.  Drain on paper towels.
Spoon chicken mixture evenly onto flour tortillas.  Sprinkle with remaining 1 cup cheese. Place on baking sheet. Bake 400 until cheese melts. If desired, garnish with the avocado slices and cilantro. Serve immediately.  Yield: 6 servings