Heartburn Free Burrito Bowl w/ Juicy Cilantro Lime Chicken

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often less expensive and provide similar nutrition.

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein, lower in calories.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Fresh pico de gallo offers vibrant flavor with fewer preservatives.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt adds creaminess with less fat.

In a small bowl, add 1/4 cup olive oil and the juice of 2 limes.

Chop up 2 tablespoons of cilantro and add to the bowl.

Add 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a couple dashes of pepper to the bowl and stir.

Pound out the boneless skinless chicken breast inside a strong plastic bag until even in thickness.

Pour the marinade into the bag with the chicken, seal it, and push out most of the air. Refrigerate for ideally 8 hours or overnight.

Open and drain the canned corn and black beans, rinsing them several times.

Heat a cast iron pan over high heat and add 1 tablespoon olive oil.

Remove the chicken from the marinade, sprinkle with coarse sea salt, and place in the hot pan.

Cook the chicken for about 3-4 minutes until browned, then flip and cook for another 3 minutes until the internal temperature reaches 165°F.

Remove the chicken from the pan and let it rest for 10-15 minutes.

Add the corn to the pan, sprinkle with garlic powder and salt, and simmer for 1-2 minutes before transferring to a paper towel-lined plate.

In a chopper cup, add 1/4 cup mayonnaise, 1/4 cup cottage cheese, 1 clove garlic, 1/4 cup cilantro, 2 tablespoons lime juice, 1/4 teaspoon salt, and a dash of pepper. Blend until smooth.

Finely dice 1 roma tomato and slice 1 avocado into thin pieces while still in the peel, then scoop out with a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens