Chicken Avocado Tortilla Toast
1 tsptaco seasoning
1/2 tsppaprika (smoked or sweet)
1/2 tspMexican oregano
1/4 tspground black pepper
1/2 tspkosher salt
2 tbspolive oil
1 jar roasted red peppers, chopped
1/2 bag frozen Mexicorn, defrosted
1 can black beans
1 cupwhite (or brown) rice
1 large bunch fresh cilantro (separated)
1.5 tspminced garlic (separated)
2 cupchicken stock or broth
2 large heads or hearts of Romaine lettuce
4 limes (separated)
5 store-bought snack packs (2 ounces each) chunky guacamole
1 container (10 ounces) store-bought pico de gallo
1 container (8 ounces) low-fat sour cream (set aside ½ cup for the dressing)
Zest and juice of 1 lime
2 tbsptablespoons prepared ranch seasoning mix (dry)
1 tspminced garlic
1 tomatillo, husk removed and chopped
1/3 bunch cilantro, thick stems removed
1/2 jalapeno, seeds removed
1/2 cupsour cream
Mix together all spices for the chicken and season chicken in container. Warm a large, non-stick (12-inch) skillet to medium high heat. Add olive oil. Place chicken in a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4 to 5 minutes, or until chicken is cooked through, 170 degrees internally. Set aside and allow to cool.
While the chicken is cooking, prep the rice: combine the rice, chicken stock or broth, and ½ teaspoon minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover with a lid until the rice is cooked through. Once the rice is cooked through, tender, and no liquid remains, stir in 3 tablespoons lime juice and 3 tablespoons packed and finely chopped cilantro. Season to taste with salt and pepper. Mix together the defrosted corn and chopped red peppers. To serve: Grab 4 to 5 meal prep containers, or Tupperware. Put a scoop of rice on one side, and a portion of the chicken on top of the rice. Add a row of drained Mexicorn. Add a row of drained and rinsed black beans. Add a lime wedge. Cover these containers and place in the fridge until ready to enjoy.
Chop the lettuce and then separate it evenly into 4 to 5 meal prep containers (or Tupperware). Place a large scoop of the pico de gallo next to the lettuce. Add a scoop of guacamole and a scoop of sour cream.
Place all dressing ingredients in a small food processor or blender, and blend to combine. Adjust seasoning to taste. Put the dressing in small containers and place them next to the lettuce. Cover these containers and place in the fridge until ready to enjoy. When ready to enjoy, heat one of the warm containers in the microwave for 1 to 2 minutes and then toss everything together with one of the cool containers. Enjoy immediately!
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