How to make Chipotle Fresh Mex Bowl (Materials (One 4-oz. raw boneless…
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.