Description
Dinner’s on the table in less than 30 minutes with these healthy and colorful salsa chicken burrito bowls. Paired with a tangy jalapeño Greek yogurt crema!
Ingredients
- 1 cup Uncooked Brown Rice (or Whatever Kind Of Rice You Like)
- 2 cups Cooked Chicken, Shredded Or Chopped
- 15-½ ounces, weight Canned Black Beans, Drained
- 1 cup Shredded Romaine Lettuce
- 2 whole Large Tomatoes, Diced
- ½ cups Fresh Chopped Cilantro
- 1 cup Cooked Sweet Corn
- FOR THE CREMA:
- 1 cup Plain Greek Yogurt
- 2 teaspoons Lime Juice
- Salt And Pepper, to taste
- Jalapeno Slices, To Taste
Preparation
Cook rice according to package directions (or in a rice cooker, if you have one, you lucky duck).
While rice cooks, I like to prep the veggies: chop and drain everything as specified in the ingredient list and set it all aside.
If you’ve been keeping your chicken in the fridge, heat it up with a quick zap in the microwave. Add a splash of salsa if it looks dried out at all.
To make the crema, place Greek yogurt, lime juice, salt, pepper, and 2 slices (to start) of jalapeño in a blender. Puree until you have a smooth sauce and give it a taste. I like a lot of jalapeño in this crema, so at this point I like to add a few more slices. But the spice level will be different depending on your pepper and your taste buds, so start small and blend in additional jalapeño slices until you have the heat level you’re comfortable with. Put any extra jalapeño slices out for people to include with their burrito bowls.
I like to set all the components out and let people assemble their own burrito bowls. To build a bowl, put a scoop of rice and chicken in a large bowl, pile on beans and all the veggies, and finish with a drizzle of crema.
