If you are not eating grains, make Cauliflower Rice or leave out the carbs all together. Either way, this is a great rendition of Chipotle's Burrito Bowl!
2cupsBasic Steamed Rice or Cauliflower RiceBoth in his book
2teaspoonavocado oil
juice of ½ lime1 tbsp
1teaspoonlemon juice
½teaspoonsea salt
¼cupchopped fresh cilantro
For Serving
1head romaine lettuceshredded
1batch No-Fuss Guacyour recipe or his recipe in the book
sour creamoptional but I skipped
cheeseoptional but I skipped
Tabasco or other hot sauce
Instructions
Place the garlic, olive oil, chipotle chili powder, vinegar, lime juice, salt, pepper, paprika, and oregano in a blender and blend until smooth. Combine with the chicken in a resealable plastic bag; marinade for at least 30 minutes, overnight preferred.
Make the Pico de Gallo: salt the diced tomato; leave in a colander to drain for 20 minutes. Combine the drained tomatoes with the remaining ingredients and set aside.
Grill the chicken over direct medium-high heat until it reaches an internal temperature of 155 degrees, about 10 minutes, flipping half wa through. Let the chicken rest for 5 minutes, then chop it into bite-sized chunks.
Make the Cilantro Rice: Place the cooked rice in a big bowl. Mix in the oil. Add the lime and lemon juices and sal, stirring together. Finally, stir in the cilantro. Taste and add more salt of lime juice if needed.
Serve the burrito bowls any way you see fit. I don't like to layer them but put rice first, then add lettuce strips, chicken, pico, and guac next to each other first, like pictured above.