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Healthy Chicken Burrito Bowl

  • 3 tablespoons new lime juice, in addition to wedges for serving
  • 2 teaspoons minced garlic
  • 1/4 cup generally cleaved cilantro leaves, in addition to entire leaves for serving
  • 1/3 cup safflower or other nonpartisan enhanced oil
  • Genuine salt and newly ground pepper
  • 2 cups destroyed red cabbage
  • 4 little boneless, skinless chicken bosom parts (1 1/2 pounds)
  • 2 jars (15 ounces each) dark or pinto beans, depleted and washed
  • 1 cup frozen corn portions, defrosted
  • 3 cups cooked brown or white rice
  • 1 avocado, stripped, pitted, and cut
  • Salsa or hot sauce, for serving
Instructions

    Stage 1
    In a little bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, throw cabbage with half of marinade; season with salt and pepper. Let stand while you plan remaining fixings.

    Commercial
    Stage 2
    Place chicken bosoms between two bits of saran wrap and pound to an even 1/2 inch thick. Eliminate plastic; move chicken to a baking dish and throw with outstanding marinade. Let stand 10 minutes.

    Stage 3
    Heat an enormous, weighty skillet (ideally cast iron) over medium-high. Eliminate chicken from marinade, permitting overabundance to dribble off. Add chicken to skillet and cook, flipping once, until brilliant brown and just cooked through, 6 to 8 minutes; move to a cutting board. Add beans and 2 tablespoons water to skillet; cook, mixing, until warmed through, 2 to 3 minutes. Move to a bowl. Add rice and 2 tablespoons water to same dish; cook, blending, until warmed through, 2 to 3 minutes. Move to another bowl. Cut chicken into scaled down pieces.

    Stage 4
    To serve, partition rice, beans, corn, cabbage slaw, and chicken among four dishes. Present with avocado, salsa, lime wedges, and more cilantro.

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Healthy Chicken Burrito Bowl

  • 3 tablespoons fresh lime juice, plus wedges for serving
  • 2 teaspoons minced garlic
  • 1/4 cup roughly chopped cilantro leaves, plus whole leaves for serving
  • 1/3 cup safflower or other neutral-flavored oil
  • Kosher salt and freshly ground pepper
  • 2 cups shredded red cabbage
  • 4 small boneless, skinless chicken breast halves (1 1/2 pounds)
  • 2 cans (15 ounces each) black or pinto beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 3 cups cooked brown or white rice
  • 1 avocado, peeled, pitted, and sliced
  • Salsa or hot sauce, for serving
Instructions
    • Step 1

      In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients.

    • Step 2

      Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes.

    • Step 3

      Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces.

    • Step 4

      To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.

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