burrito bowl

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 🌪️Friends, I give to you the hot mess bowl. I feel like your food choices should match your current state don’t you?

We ❤️ burrito bowls here on AlegriaAlondra cause everyone is happy and it’s fully customizable. Tonight we did 👩🏼‍🍳@lillielovesmacros instant pot chicken and skinny chipotle cream with rice, black beans, corn, tomatoes, cilantro, arugula, green onion, and cheese.

🍚Why rice? #asian, it goes pretty far in a bowl, and makes it way hearty. You’ll be surprised how far 70g of rice goes- and how satisfying it is.

 

🥗Bowl pictured C42 F6 P32

 

🐔Smoky Honey Cilantro Chicken

113g 4oz C5.7 F1.4 P20.7

1 cup salsa verde

½ a large white onion, diced (I used 170 g)

2 tbs honey

1 tbs liquid smoke (sold at grocery stores near barbecue sauce.

5 cloves garlic

2 tsp chili powder

1.5 tsp kosher salt

1 tsp dried oregano

1 tsp cumin

½ tsp paprika

2-3 pounds chicken breasts

▶️Directions

Mix together everything but the chicken.

Combine sauce and chicken in instant pot. Close and set to manual for 12 minutes.  I let the steam release naturally for ten minutes or so and then open it (if it doesn’t open easily, wait a few more minutes).

Shred, toss in juices, and stir in ½ cup chopped fresh cilantro.

OR cook in slow cooker on low ’till tender about 6-7 hours.

 

🌶️Skinny chipotle cream 30g C4.5 F0.3 P1.7

1 cup fat free sour cream (or light mayo, or greek yogurt.*)

2 chipotle peppers plus 1 tbs sauce (from canned chipotle peppers in adobo) ▶️Directions

Spoon 1 cup sour cream into a small food processor, or blender jar.

Add about 2 chipotle peppers plus 1 tbs of the sauce (depending on how much heat you like) to the sour cream and blend or process… all done!