Chicken Burrito Bowls (Copycat Chipotle)

I'm making this for the second time tonight, its that good! And may I add healthy! It's another Pinterest find! Enjoy!

Chicken Burrito Bowls

babycenter blog

1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
Avocado, cilantro, and lime juice for garnish (optional)

In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove the from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and chicken in a bowl and top with avocado, cilantro, and lime juice if desired.

Chipotle Chicken Kabobs with Avocado Cream Sauce

These were delicious! My husband said while eating these I should be on Master Chef. If you know my husband that is saying something. Then as we were going to bed he said that was the best dinner! These really were amazing and easy! I had all ingredients on hand too... We just ate them plain because we are trying to cut carbs at dinner and it was plenty!

Adapted from Annies Eats
chipotle chicken kabobs with avocado cream sauce

Yield: about 4 servings

INGREDIENTS

For the chicken: 
Juice of 2 limes
½ cup of vegetable or canola oil
1 tsp. kosher salt
¾ tsp. chili powder
¾ tsp. paprika
½ tsp. cumin
¼ tsp. cayenne pepper
2 cloves garlic, minced
1 tbsp. brown sugar
1 chipotle in adobo, seeded and minced
2 lbs. chicken breasts and/or thighs, cut into 1½-2 inch pieces
Minced fresh cilantro, for serving

For the avocado cream sauce: 
1 avocado, split and pitted
½ cup low-fat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste

DIRECTIONS

• In a medium bowl or a baking dish/pie plate, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle.  Whisk together to combine.  Add the chicken pieces to the marinade and mix well to ensure that they are all coated and mostly submerged.  Cover, refrigerate, and let marinate for 30-60 minutes.
• Meanwhile, heat a grill to medium-high and oil the grates.  When the chicken is done marinating, thread the pieces onto skewers for grilling.  (If using wooden skewers, be sure to soak them first to prevent charring/burning.)  Dispose of the excess marinade.  Place the kabobs on the grill and let cook, turning once or twice, until all sides are slightly browned and the internal temperature registers 160˚ F on an instant-read thermometer.  Remove to a plate and let rest 5-10 minutes.  Sprinkle with minced fresh cilantro, if desired.
• To make the sauce, combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.  Serve alongside the kabobs for dipping.

Spicy, crisp chicken on Mint Avocado Salad

I made this for dinner tonight with Tofu and I really liked it, Beau not so much. I'm sure it would be great/better with chicken and has lots of great flavors. I've never cooked with mint but I loved it on the salad. I also added a little siracha sauce to make it more spicy. Panko can be found at the local grocery store in the asian isle. So when you're feeling adventurous I would try this salad out. Also I would add the dressing on individually rather then coat the entire salad in it before hand.

Ingredients

• 1 package regular tofu, firm or extra-firm, drained or a couple of chicken breasts cooked and sliced into strips
• 1/3 cup spicy Asian chile sauce, plus 1/2 teaspoon for dressing
• 1/2 teaspoon grated orange zest
• 2 tablespoons fresh orange juice
• 2 tablespoons extra-virgin olive oil
• Coarse salt
• 1 cup panko
• 3 tablespoons canola oil
• 2 heads butterhead lettuce, washed, dried, and torn into bite-size pieces
• 1 cup fresh whole mint leaves
• 1 avocado, halved, pitted, peeled, and thinly sliced lengthwise

Instructions

1. Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles.
2. In a large bowl whisk together 1/2 teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.
3. Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.
4. In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.
5. Add lettuce and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange 2 tofu triangles next to the avocado and serve immediately.

Broccoli Soup & Turkey Avocado Paninis

Broccoli Soup & Turkey Avocado Paninis

Dagmar Jewkes

For the Soup:

1 1/2 lbs. broccoli, cut into bite-sized pieces

6 bouillon cubes

1 quart water

2 cups milk

1/3 c. flour

1 to 1 1/2 cups shredded cheese

Cook the broccoli in the bouillon and water, stirring occassionally, until tender. Puree in blender with milk and flour (this will guarantee a smooth thickening of the soup). Put back in pan and cook slowly, until thickened. Add cheese until melted.

For the Paninis: (Makes 4 sandwiches)

4 slices of your favorite bread (or roll)

Mustard

Ranch dressing (light)

2 slices of cooked, crispy bacon

8-12 slices of turkey deli

1 avocado

Cheese

Spread a drop of ranch dressing and mustard on one side of bread. Cover with 1/2 slice of bacon. Add 2-3 slices of turkey, 4 thin slices of avocado (@1/4 avocado each), sprinkle cheese on top. Cook in oven at 375 degrees until desired browning occurs and cheese is melted.