Cinco de Mayo 2020 Recipes - Chicken Burrito Bowl

Chicken Burrito Bowl

First up, straight from the kitchen of Paleo on the Go, we have a Chicken Burrito Bowl. As always, simple fresh ingredients are the key. This dish would be perfect for a delicious brunch. You can actually do some prep ahead of time and have the ingredients ready to go. The radishes can be placed in the vinegar bath the day before. If you’d like to have this bowl as more of a salad, you can roast the sweet potato and sauté the zucchini the day before. You can even cook the chicken ahead of time and serve it cold over lettuce. It would be delicious served hot or cold! Could easily become a go-to light and fresh summer meal.

Chicken Burrito Bowl

Serves 4, 1 hour to prepare

• 1 lb. chicken breast, cut into 4 pieces
• 2 tsp. minced garlic
• 1 head cauliflower, core removed, riced in processor
• 4 scallions, thinly sliced
• 2 avocados, cut in half and removed from skin, sliced
• 1 small zucchini, diced
• 1 sweet potato, peeled and diced
• 4 oz radishes, thin sliced
• 2 oz apple cider vinegar
• ½ cup extra virgin olive oil
• 2 tsp. sea salt
• ½ cup coconut cream
• 2 tbl. lime juice

Mix together radishes and vinegar and set aside. Mix together coconut cream and lime juice and set aside. This will be the lime crema to use as a dipping sauce on the side. Marinate chicken in 2 tbl. olive oil, and 2 tsp. garlic. Season with sea salt.

Heat 2 tbl. olive oil in a saute pan and saute zucchini. Set aside. Toss potato cubes with 2 tbl. olive oil and roast in the oven on a sheet tray until golden. Heat grill. Cook chicken on grill until cooked through. Remove and set aside. Heat olive oil in the same pan you cooked zucchini and add scallions and cauliflower rice. Sprinkle with a little sea salt. Saute until rice is just cooked through. Slice chicken into strips.

To serve, divide the cauliflower scallion rice into 4 bowls. Top with sliced chicken, sliced avocado, pickled radishes, sweet potato and zucchini. Serve with lime crema on the side.