How to make Chipotle Fresh Mex Bowl (Materials (sliced avocado (about…
How to make Chipotle Fresh Mex Bowl
Season chicken with salt and pepper, and place in wide medium bowl. Add 1 tbsp. each cilantro and lime juice. Flip chicken to coat. Cover and refrigerate for 30 minutes.
Meanwhile, make the dressing. In another separate small bowl, combine sour cream, cumin, and 1 tsp. lime juice. Mix well, and refrigerate. For 5-10 minutes.
Combine all of the Ingredients into a serving bowl.
Combine Corn and beans
One 4-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
Pinch of salt and black pepper
2 tbsp. finely chopped cilantro
1 1/2 tbsp. of lime juice
2 tbsp. light sour cream
3 tbsp. of pico de gallo
3 tbsp. canned black beans, (drained and rinsed)
3 tbsp. frozen sweet corn kernels, thawed out
1 cup chopped romaine lettuce
sliced avocado (about 1/8th of an avocado)
2 tbsp. shredded cheddar cheese
3 baked tortilla chips, lightly crushed
1/2 cup of water (Liquid meas. cup)
1/2 cup of rice
Pam (non-stick spray)
1 tbsp. of onions (
Bring a grill pan sprayed with nonstick spray to medium heat. Add chicken, and discard excess marinade. Cook for about 5 minutes per side, until cooked through. Once cool enough to handle, slice into strips.
In a separate pot put your water in a pot, then once it comes to a boil put the rice into it and let it sit with occasional stirs for 5-10 mins
Saute your onions.