Chicken Burrito Bowl
The rub for this recipe is what gives the chicken both moisture and a rich lime and spice-filled flavor (spice as in spices, not piquancy). The greek yogurt and pico de gallo rounds the flavors, and the slight bitterness of the greens adds the necessary flavor profile, to create a unified beautiful symphony of sabor.
Dice the chicken into even small squares, bite-size. Keep in a bowl. Chop the lettuce and keep separated. Make sure you clean your cutting board between tasks to avoid cross-contamination of flavors.
Mix the marinade ingredients in a bowl and whisk to incorporate. A paste should form. Toss the diced chicken into the bowl and coat uniformly.
Spray a non-stick pan with spray oil and heat over medium heat. Once the pan is beginning to slightly smoke, add the chicken and heat up 2-3 minutes, stirring constantly. Keep warm.
Meanwhile, reheat your rice in two separate bowls for 2.5 minutes in the microwave.
In a plate or bowl, plate ⅓ cup of white rice next to ⅓ cup of brown rice. Weight 4.5 ounces of chicken per bowl, ¼ cup of pico de gallo, ¼ cup of romaine, ¼ fanned avocado, and 2 teaspoons of greek yogurt on top. Pick washed fresh cilantro and garnish.
Servings: 4 | Calories Per Serving: 430