Chicken Burrito Bowl
SOURCE: Spice it up! Number 29
Ingredients
Adjust Servings:
CHIPOTLE CREAM SAUCE |
|
| 1 cup plain non-fat Greek yogurt | |
| 1 teaspoon chipotle chili powder | |
| 1 clove garlic minced | |
| 1 tablespoon freshly squeezed lime juice | |
CHICKEN |
|
| 450 g chicken thighs (skinless, boneless) | |
| 1 tablespoon olive oil | |
| 1/2 teaspoon chili powder | |
| 1/2 teaspoon garlic powder | |
| 1/4 teaspoon paprika | |
| 1/2 teaspoon freshly ground black pepper | |
SALAD |
|
| 1 cup white rice | |
| 1 cup black canned beans drained and rinsed | |
| 1 cup frozen corn (or use leftover corn cut off the cob) | |
| 1/2 cup grape tomatoes quartered | |
| Juice of 1 lime | |
| 1/2 cup fresh cilantro chopped | |
| lime wedges for serving |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 341 Kcal | ||||||||||||||||||
| Protein | 25 g | ||||||||||||||||||
| Carbohydrates | 42 g | ||||||||||||||||||
| Fibre | 4 g | ||||||||||||||||||
| Total Fat | 8 g | ||||||||||||||||||
| Saturated Fat | 1 g | ||||||||||||||||||
| Cholesterol | 21 mg | ||||||||||||||||||
| Sodium | 213 mg | ||||||||||||||||||
| Potassium | 532 mg | ||||||||||||||||||
| Phosphorus | 310 mg | ||||||||||||||||||
Chicken Burrito Bowl:
Downloadable/printer-friendly version
Tip: For a variation, try this recipe with chopped green onions, jalapeno peppers, or red bell peppers.
Make it vegetarian by replacing the chicken with an extra serving of black beans.
Ingredients
-
CHIPOTLE CREAM SAUCE
-
1 cup plain non-fat Greek yogurt
-
1 teaspoon chipotle chili powder
-
1 clove garlic minced
-
1 tablespoon freshly squeezed lime juice
-
CHICKEN
-
450 g chicken thighs (skinless, boneless)
-
1 tablespoon olive oil
-
1/2 teaspoon chili powder
-
1/2 teaspoon garlic powder
-
1/4 teaspoon paprika
-
1/2 teaspoon freshly ground black pepper
-
SALAD
-
1 cup white rice
-
1 cup black canned beans drained and rinsed
-
1 cup frozen corn (or use leftover corn cut off the cob)
-
1/2 cup grape tomatoes quartered
-
Juice of 1 lime
-
1/2 cup fresh cilantro chopped
-
lime wedges for serving
Preparation
|
1
Done
|
In a small bowl, prepare the chipotle cream sauce by whisking together yogurt, chipotle chili powder, garlic, and lime juice. Set aside. |
|
2
Done
|
Rub chicken thighs with olive oil and sprinkle with chili and garlic powder, paprika, and ground pepper. Heat the barbecue or grill pan on the stove on medium heat. Grill the chicken until it reaches an internal temperature of 165°F. Let it cool. |
|
3
Done
|
In a large saucepan, cook rice according to package instructions and let it |
|
4
Done
|
Divide rice into 6 bowls. Top with sliced chicken, black beans, corn and tomatoes. Sprinkle lime juice over top. Drizzle with chipotle cream sauce and top with chopped cilantro. Serve with extra lime wedges. |
