Burrito Bowls

My cooking is often influenced by world flavors, and Mexican cuisine is definitely one of my favourites to draw inspiration from. I think people often associate Mexican food with a lot of deep-fried, high-fat dishes that sit heavy. My take on Mexican is super fresh, filled with lots of flavour, and there isn't a fried corn chip in sight.

On my last visit to the states I tried out the American chain Chipotle. When eating in fast-food restaurants I always gravitate towards things where you can choose what to put on, as you have more control over how healthy it is. I also love the idea of deconstructed dishes, where you can choose to try the components separately or mix them all together. While at Chipotle I had their burrito bowl, which was essentially the contents of a burrito minus the tortilla. I loved it, and mentally bookmarked it as a recipe to recreate when I returned home.

In my version I replace the rice, with my low-carb cauliflower rice. This adds an extra serving of veggies and helps keep the dish light. I then top it with marinated chicken, homemade pico de gallo, avocado, and corn.

The chicken has a bit of a kick but it is balanced nicely by the lime and cilantro. This is definitely a very cilantro-heavy dish, but you could definitely omit it if you are adverse.

A great meal to enjoy with others, you can lay out all of the ingredients and have people assemble it themselves. A fresher, healthier take on taco night, tequila optional ;).

serves 4

4 boneless, skinless chicken breasts

2 tsp chipotle chili powder

1 tsp each of chili powder, smoked paprika, cumin, garlic powder, onion powder, salt

1/2 tsp pepper

2 tbsp olive oil

2 tbsp lime juice

For the Pico de Gallo

3 tomatoes

1/2 red onion, diced

1 lime

1/2 jalepeno pepper, diced fine

1/4 cup cilantro, chopped

corn, fresh or canned

avocado

cauliflower rice

lime wedges for serving

For the Chicken:

1. Whisk together the spices, olive oil, and lime juice. Place chicken breast in a large zip lock bag nd pour marinade on top. Rub chicken with marinade to evenly coat. Refrigerate for at least 2 hours or up to overnight.

2. Preheat the oven to 375. Place the chicken on a foil-lined baking sheet and roast for 25 minutes. Turn on the broiler, move the chicken to the top rack of the oven, and broil for 5 minutes. Remove from the oven and allow chicken to rest for 10 minutes before serving.

For the Pico de Gallo:

1. Toss together the tomatoes, red onion, jalepeno, cilantro, lime juice and salt. Allow to sit for half an hour for the flavours to develop before serving.

Serve with corn, avocado, and cauliflower rice.