Friday, August 13, 2010

{MYOTO} "Chipolte-esk" Chicken Rice Bowls

Tonight I had a serious craving for some take-out, Chipolte to be exact.  Now if we didn't have two little ones, we would have probably just dashed over there to get the real deal, but alas I set out to create a MYOTO "Make Your Own Take Out" dinner at home!  It was pretty good, and I'm willing to bet it has a whole lot less salt than the real deal.  Enjoy!

Recipe (serves 4-5)
2 cups chicken breasts (grilled, cubed)
    -1/4 teaspoon pepper
    -1/8 tsp Cumin 
    -pinch of salt
1 1/2 cups white rice (go ahead, you can try brown rice too)
     -3 cups Organic Low-Sodium Chicken Broth
     -1/4 Cilantro, chopped
     -juice of 1 lime
1 (15oz) can Organic Pinto Beans (or black beans)
2 garden fresh tomatoes, diced
2 cups green leaf lettuce, shredded
1 cup Jack cheese, shredded
1 avocado, diced
fresh salsa

1. Grill chicken breast, season with pepper, Cumin and pinch of salt, cook until golden and internal temperature of 165'F, let rest 5 minutes then cube.  Prepare rice per package directions, substituting the chicken broth for water.

2. When rice is fully cooked, remove from the heat and add cilantro and lime juice to taste, stir to combine.  Warm beans on stove or in Microwave in their juices. 

3. Pile high, start with a scoop of cilantro-lime rice, then a scoop of beans followed by a scoop of chicken.  Pile on your veggies, cheese, salsa and whatever other toppings your family loves.  We used J's spicy salsa.

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