Easy Clean Eating Deconstructed Chicken Burrito

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Super Easy Burrito In A Bowl – Clean Eating And Fast

Chicken Burrito Bowls possess everything a yummy deconstructed chicken burrito needs to – tender spiced chicken, black beans, rice, and tons of veggies – but are produced in only one dish and in under 30 minutes making for an easy weeknight dinner or perfect weekend meal preparation. Lately I have been tinkering with a one pot version at which every thing is cooked together for easy clean up. After plenty of experimenting, I finally came up with a version I really like that is stuffed with vegetables, plenty of chicken, black beans, and brown rice. Plus it just takes approximately thirty minutes to cook which makes it ideal for both dinner prep along with a quick weeknight meal.

Everything starts with an effortless homemade spice mix which mimics conventional taco seasoning. It is possible to quickly adjust the degree of spice fit your demands including additional chili powder and cayenne for a hot dish or using just a bit for a milder dish. This spice mix is employed to cook the chicken and additionally season up anything else at the burrito bowl. Then you will find cooked onions and peppers, black beans, and either brown or white rice. Then finish things off with your favorite toppings – celery, cheese, salsa, avocado, sour cream, fresh lime juice, and whatever else that you would throw onto a taco. Delicious and Simple.

Looking for more clean eating, easy and fast Mexican cooking ideas? Here’s some

Ingredients

1 Onion
3 TABLESPOONS Olive oil
1 TSP. Tomato paste
150 g Wholemeal rice
300 ml vegetable broth
240 g Chicken breast fillet (2 chicken breasts)
salt
ground pepper
chili powder
100 g Kidney beans can
2 Tomatoes
1 Avocado
1 TSP Lemon juice
60 g Cheddar cheese (1 piece)
4 Whole wheat tortilla patties

Preparation

  1. Peel and finely dice the onion. Heat olive oil in a frying pan. Add onion and sauté for 3-4 minutes over medium heat. Briefly add tomato paste, stir in rice and pour in stock. Cover and simmer for about 20 minutes.
  2.   Rinse chicken breasts, pat dry and season with salt. Heat remaining olive oil in a skillet. Add chicken breasts and fry for 6-8 minutes until golden brown. Season with pepper and chili. Then let cool briefly and cut into strips or pieces.
  3. Rinse beans and drain well. Wash tomatoes, cut into quarters, remove seeds and cut into strips. Peel, halve and pit avocado and mash finely with a fork. Season with lemon juice and salt. Grate cheddar cheese.
  4. Divide the rice with chicken, beans, tomatoes and the guacamole among the tortilla patties and sprinkle with the cheese. Roll up and place seam side down on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (convection oven 160 °C; gas: level 2-3) for about 5 minutes until the cheese starts to melt. Remove and serve.

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