Burrito Bowl with Avocado and Yogurt Dressing

Ingredients

• Chicken Breast150 g
• Beans1/4 cup (50 g)
• Corn1/4 unidad (63 g)
• Rice1 cup (200 g)
• Avocado1/4 count (60 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice2 tablespoon (30 g)
• Oil1/2 tablespoon (5 ml)
• Paprika1/2 teaspoon (2 g)
• Cilantro1 tablespoon (3 g)
• White Cheese1 slice (25 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and beans.

2. 2

   Step 2

   Dice the chicken and marinate with half the lemon juice, paprika and salt and pepper. Optional: Add oregano and cumin.

3. 3

   Step 3

   Shell the corn and add to boiling water. Let boil for 12 minutes, remove and drain.

4. 4

   Step 4

   Heat a pan over medium heat and, once heated, add the oil. Stir-fry the chicken for 5-8 minutes until cooked and browned. Set aside.

5. 5

   Step 5

   For the dressing: Cut the avocado and mash using a fork until obtaining a puree. Mix with the lemon juice, yogurt and salt and pepper to taste.

6. 6

   Step 6

   You can add some cilantro leaves and process using a hand or common blender to get an even texture.

7. 7

   Step 7

   Chop the onion and soak in salted water to reduce its bitterness. Chop the tomato as well. Optional: Add jalapeno.

8. 8

   Step 8

   Season the onion and tomato with the remaining lemon juice, salt and pepper. Add cilantro and mix well.

9. 9

   Step 9

   Prepare the bowl by adding a base of rice and then the chicken, cheese strips, corn and beans. Sprinkle with chopped cilantro and serve. You can add lettuce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Burrito Bowl with Avocado and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.