Low-FODMAP 'Chipotle' Chicken Burrito Bowl (HD)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is more nutritious; white rice is budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat; processed cheese is cheaper.

In a medium bowl or large resealable bag combine the raw chicken thighs with the infused oils, lime juice, tomato paste, and low-FODMAP Happy Spices Taco Seasoning. Mix to coat, then cover the chicken and allow to marinate in the fridge for 30 minutes to overnight.

When ready to cook, chop and toss all your vegetables for the salad together, then toss and set aside (can also leave separately). Prepare items for garnish.

Place 4 cups of low-FODMAP Chicken Soup in a large saucepan and bring to a boil then mix in rice.

Allow rice to simmer on low heat for 10 minutes or until the broth has absorbed completely and the rice is soft.

Stir in butter or olive oil, season with salt, and cover and set aside for later (you will add the lime and cilantro later).

While rice is cooking, heat a grill or pan over medium-high heat, and remove chicken from marinade. Discard the marinade.

Place chicken on your warm pan and cook for about 5 minutes on each side until internal temperature is 165 F.

Remove from heat for 1 minute to rest, then chop chicken into chunks.

Fluff the rice, and stir in your zest, juice and cilantro.

Ladle the rice into bowls, then top your choices of the salad mixture followed by chicken, cheese, sliced avocado, sour cream, cilantro, and chopped scallion tips.

Squirt the lime juice over top of the bowls prior to serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens