Serves 4 to 6 people
Ingredients:
8 skinless, boneless chicken thighs
garlic powder
chile powder
smoked paprika, for seasoning chicken
salt
drizzle of olive oil
2 cans of black beans
1 tsp. garlic powder
1/2 tsp. chile powder
1/2 tsp. ground cumin
1 head of leafy green lettuce, cleaned and chopped
2 avocados, cut into cubes
1 cup of Greek yogurt
3/4 lb of monterey jack cheese, grated
Pico de gallo, recipe ingredients to follow
4 tomatoes, chopped
3 to 4 green onions, sliced
1 to 2 limes, juiced
1 to 2 jalapeno peppers, minced
1 bunch of cilantro, chopped, stems removed
Directions:
Make the cilantro lime rice first by following that video.
Make the pico de gallo first so the flavors can develop. Combine the tomato, green onion, jalapeno, lime juice and cilantro and salt in a bowl. Place in the refrigerator till needed.
Place the black beans in a sauce pan and add the garlic powder, chile powder and the ground cumin. Heat until hot.
Coat the chicken with a little olive oil and then season with the garlic powder, chile powder, smoke paprika and salt.
BBQ the chicken over medium high heat, 4 to 5 minutes on each side or until no longer pink.
Chop the chicken into bite size pieces.
Now bring everything together and make your burrito bowl.
First place the cilantro lime rice in the bottom of your bowl. Next add a layer of beans, then chicken, lettuce, avocado, yogurt, pico de gallo, and finish with cheese.
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