Chicken Burrito Bowls

Cinco De Mayo is this Saturday!

I know you all have big plans for a fiesta this weekend, right? Well, we have just the thing for you to serve, whether your gathering is large or small! Chicken burrito bowls with cilantro lime rice. You can even make everything ahead of time and keep warm. Just double or triple the recipe if you’re having the whole gang over. Everything can be put out buffet style and everyone can help themselves.

Salud!

For the Chicken

• 1 ½ lbs boneless, skinless chicken breast (about 3)
• 1 tsp cumin
• 1 tsp ground oregano
• 1 tsp freshly ground black pepper
• ½ tsp garlic powder
• ½ tsp Knorr chicken flavored bullion (Caldo con Sabor de Pollo)
• Cooking spray

Heat oven to 325 degrees.

Spray an oven-proof pot with a lid with cooking spray. Trim chicken breasts of fat, if needed. Sprinkle both sides of the chicken breast with cumin, oregano, black pepper and garlic powder. Place in treated pot. Sprinkle chicken bullion over top and add ¼ cup of water to the pot. Cover and cook in oven for 2 hours, checking periodically to make sure that there is still a bit of liquid in the bottom of the pot. Add more water if pot looks dry.

Remove from oven and use two forks to shred. If making ahead, place lid back on pot and keep warm in oven at lowest temperature until ready to serve.

For the Rice

• 1 ½ cups white rice
• 2 cups low sodium chicken broth
• 1 cup water
• 2 Tbsp butter
• juice from 2 small limes
• ¼ cup finely chopped cilantro

Place chicken broth, water, rice and butter in a covered pot on the stove over high heat. When the mixture begins to boil, stir once to combine, cover and simmer over low heat for 20 minutes. Remove from heat and let stand for 5 minutes. Stir in lime juice and cilantro until well combined. If making ahead, place lid back on pot and keep warm in oven at lowest temperature until ready to serve.

Optional Accompaniments:

• Black Beans
• Sour cream
• Avocado
• Sliced jalapenos
• Cojita cheese, crumbled
• Cilantro
• Salsa Fresca*
• Tortillas or tortilla chips

Serves 4

* We make our salsa fresca from scratch using: 3 medium tomatoes diced, one jalapeno chili minced, ¼ red onion minced, 1 Tbsp cilantro minced, juice from ½ lime, and a pinch of salt. Stir together.