California Burrito Bowls

About This Recipe

California Burrito Bowls made with marinated chicken thighs, Mexican rice, potatoes, and vegetables. Served with a side of fresh Pico de Gallo for lots of low calorie flavor.

Ingredients

• 2½ lbs boneless skinless chicken thighs
• 2 tsp soy sauce
• 1 tbsp olive oil
• 1½ tbsp lime juice
• 1 tbsp adobo sauce (canned chipotle peppers in adobo)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp salt (½)
• ½ tsp pepper
• 2 cups cooked rice
• ½ cup tomato sauce
• 1 tsp cumin
• 2 tbsp cilantro (chopped)
• salt to taste
• 2 medium russet potatoes
• ½ tbsp olive oil
• salt to taste
• 1 medium zucchini
• 1 medium bell pepper
• ½ tbsp olive oil
• 3 tbsp mayo
• 3 tbsp plain nonfat Greek yogurt
• 1 tsp adobo sauce
• 1 tsp lime juice
• salt to taste
• 4 Roma tomatoes
• ½ small red onion
• 1 tbsp lime juice
• 1 small jalapeno
• 2 tbsp cilantro
• salt to taste

Instructions

1. Make sure you read through all of the instructions before you start. You want to multitask on your cooking to make things go smoothly.
2. Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the kind you use.
3. Heat a skillet over medium heat and add the tomato sauce. Cook for 2-3 minutes stirring occasionally.
4. Add in the rice, cumin, cilantro, and salt to taste. Mix to combine.
5. In a bowl ziplock mix together the oil, soy sauce, lime juice, adobo sauce, garlic powder, onion powder, paprika, salt and pepper.
6. In a large ziplock bag, add the chicken and pour over the sauce. Mix to coat the chicken and remove as much air as possible. Marinate for 30 minutes.
7. Preheat your oven to 400°F. (You can also cook this on the stovetop as well). Add your chicken to a wire rimmed baking sheet and roast for 20 minutes.
8. Allow the chicken to rest and then cut into small pieces.
9. If you'd like to add even more flavor to your chicken you can heat a skillet over medium high heat and cook the chicken for a few minutes to develop color on all sides. This is optional.
10. Wash and cut your peppers and zucchini into a medium to large dice.
11. Heat some oil in a large skillet over medium high heat. Cook the peppers and zucchini until they have begun to soften. Add salt and pepper to taste.
12. Wash all of your vegetables. Cut the tomatoes in half and remove the seeds. Cut them into a small dice.
13. Place the tomatoes into a strainer and add salt. This will encourage excess water to come out of the tomatoes.
14. Cut the onion, jalapeño, and cilantro into a small dice.
15. Once the excess water has been drained, add the tomatoes, onion, jalapeño, and cilantro to a large bowl. Pour the lime juice over and salt to taste. Mix thoroughly.
16. Wash and cut your potatoes into a medium dice.
17. Preheat your oven or air fryer to 400°F. Toss the potatoes in the oil and salt and roast for 15-20 minutes or until they have achieved proper browning, turning half way through. I used the air fryer at 400°F for 15 minutes.
18. Mix all of the ingredients together.
19. In a large bowl, add the chicken, rice, vegetables, and potatoes. Mix to combine and season as needed.
20. In smaller separate containers, divide the pico evenly.
21. This recipe makes 5 servings. Divide all of your ingredients evenly between your 5 containers. Each container gets a side of pico and a side of mayo. I personally keep the mayo in a container in the fridge and add it to the top after reheating.