Mexican Chicken Bowl with Citrus Crispy Rice

A take on the classic burrito bowl but with bright flavors and addicting textures that please the palate. While it may not seem like it, this recipe comes together in under 30 minutes, from prep to table. Once you start making it often you wont even need to measure the seasonings, eyeball is plenty here. It is a no-stress meal you can have fun with.

RECIPE

Ingredients:

• Chicken

• 1.5 pounds chicken breasts, diced

• 2 teaspoons smoked paprika

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons chipotle powder

• Chili flakes, too taste

• Salt and pepper to taste

• Sauce

• ¼ cup mayo

• 2 heaping tablespoons BBQ sauce (I love Sweet Baby Rays)

• 1 tablespoon sriracha or hot sauce

• ¼ cup white vinegar

• Same Seasonings as chicken: smoked paprika, garlic powder, chipotle powder, S&P

• Rice

• 1.5 cups of jasmine rice, cooked (or two packets of frozen jasmine white rice, which I often use)

• 2 tablespoons of butter

• Lemon juice, from one lemon

• Lime juice, from one lime

• ¼ cup parsley or cilantro, finely chopped, plus 2 tablespoons for garnish

• Pinch of salt

• Toppings

• Corn Salsa (from Trader Joes)

• Black Bean, drained

• Red onion, sliced (raw or pickled)

• Cherry Tomates, sliced

• Avocado, sliced

Instructions:

• FOR THE CHICKEN: Place a cookie sheet in the oven while it is cold and set the oven to broil and heat for 15 minutes. In a mixing bowl, add the chicken, paprika, chipotle powder, garlic powder, chili flakes, salt and pepper and toss until the chicken is coated. Remove the cookie sheet from the oven and carefully spray with cooking spray Pour the chicken onto the hot pan and evenly spread it out. Cook 7-9 minutes about 6-8 inches away from the broiler

• FOR THE RICE: Melt butter in a saute pan. Mix in the rice then add lemon and lime juice, parsley or cilantro and salt to taste. Press the rice into an even layer with a spoon. Cook, undisturbed until light golden and crisp underneath, 8-10 minutes. Once done, set aside. 

• FOR THE SAUCE: Whisk together mayo, BBQ sauce, sriracha, vinegar, and seasonings until smooth. Set aside. 

• ASSEMBLY: Divide the rice evenly among serving bowls. Drizzle with dressing, add chicken, avocado, corn salsa, tomatoes, red onion and black beans. Drizzle another layer of sauce over chicken and toppings. Sprinkle with remaining parsley and enjoy!