Chicken Burrito Bowl with Avocado Crema
This hearty burrito bowl combines tender chicken and creamy avocado crema in every bite.
Prep time: 15 min
Total time: 50 min
Servings: 4
Key Ingredient
Perfectly balanced so it fits every occasion, it’s an excellent source of calcium that tastes great in your coffee or favorite dish. Say no more.
FIND A STORE >Ingredients
For Chicken:
- 1 pound skinless chicken breast tenders
- 1/4 cup extra virgin olive oil
- Juice of 2 limes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For Avocado Crema:
- 1/2 cup Planet Oat Extra Creamy Oatmilk
- 1 avocado
- 1/2 bunch cilantro (leaves and stems), about 1 cup (you’ll use the other half for the bowls)
- 1/2 bunch scallions (you’ll use the other half for the bowls)
- Juice of 3 limes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For Bowls:
- 1 head romaine lettuce, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups prepared brown rice (or other whole grain)
- 1 cup frozen corn, cooked
- 1/2 bunch scallions, thinly sliced
- 1/2 bunch cilantro, roughly chopped (leaves and stems)
- 1/2 cup salsa
- Seasoned gluten free crunchy chickpeas (optional)
For Serving:
- 1 lime, cut into wedges
Directions
- Add chicken, extra virgin olive oil, lime juice, cumin, chili powder, garlic powder and salt to a resealable plastic bag. Seal and shake to combine. Refrigerate 30 minutes.
- Preheat grill to high heat.
- Make the avocado crema by combining Planet Oat, avocado, cilantro, scallions, lime juice, salt and black pepper in a high powdered blender or food processor. Process until smooth. Salt and pepper to taste.
- Clean and oil the grill grates. Reduce grill heat to medium high. Place chicken on the grill, discard marinade. Grill chicken until internal temperature reaches 165 degrees F in the thickest part of the breasts, as measured by a meat thermometer, flipping halfway through cooking time. Cooking time will vary, depending on the thickness of the breasts. Remove chicken from grill, let rest 5 minutes, then slice.
- Assemble bowls by adding romaine lettuce to each bowl, then top with black beans, brown rice, corn, grilled chicken, scallions, cilantro, salsa and (optional) crunchy chickpeas. Drizzle each bowl with avocado crema.
- Serve bowls with lime wedges and additional avocado crema on the side.
Recipe Shortcut:
Use a store-bought lime vinaigrette as a marinade instead of our homemade version.
Recipe Note:
To make vegan, omit the marinated chicken.
