Burrito Bowls Done Right with Chicken Salsamole & Brown Rice

Erica Jones MHS Mains, Recipes Leave a Comment

by Erica Jones MHS

Chicken Salsamole


I love using fresh, bright ingredients in the summer- and what better way than to make burrito bowls! I just get giddy when I walk into Whole Foods and see the white Georgia Peaches (my favorite), fresh watermelon, mangoes, strawberries and crisp veggies.

It’s a culinary inspiration and it’s one of my favorite times of the year to cook and be in the kitchen.

And no summer season would be complete without some Mexican flavors. The fresh ingredients used in salsa and tacos can make for a very healthy meal if you know how to navigate and make the right choices.

Instead of using flour tortillas that are made from processed flours that contain gluten, we’re using Brown Rice tortillas in this recipe.

We skip the gluten, which is hard on the digestive system and we still get a gluten-free option that tastes amazing and still has crunch and texture when prepared as a burrito bowl.

In the recipe and video below I will show you how to make the entire meal from A to Z. Be sure to check out the “Recipe Shortcuts” at the end of the article for tips on how save time when you make this meal.

For more bowls check out our beach bowl recipe!

Chicken Salsamole
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Chicken Salsamole in Brown Rice Burrito Bowls


Special Equipment:
Muffin Pan
Parchment Paper
Servings 4
Chef Erica Jones

INGREDIENTS

Main

  • 2 lb. of boneless skinless chicken breast
  • Extra Virgin Olive Oil
  • Sea salt
  • Pepper
  • 2 avocados
  • 1 lime
  • ½ cup organic sour cream or coconut kefir
  • 2 garlic cloves minced
  • 2 roma tomatoes
  • ½ of an onion
  • 1 jalapeno pepper optional
  • Handful of fresh cilantro or 1 drop of cilantro essential oil Certified Pure Essential Oil only
  • Coconut Oil
  • 4 Ezekiel Brown Rice Wraps

Other Burrito Bowl Toppings

  • Shredded lettuce
  • Fermented salsa
  • Extra sour cream
  • Kefir

STEPS

Prepare Chicken

  1. Grab a glass, oven safe dish large enough to hold your chicken. Preheat the oven to 375 F. Pour about 3 tbsp. Of olive oil into a small bowl. Lightly brush both sides of the chicken with olive oil and sprinkle with sea salt and pepper.
  2. Cover the chicken with parchment paper, tucking the edges of the parchment paper into the sides of the glass dish. This method of roasting the chicken keeps it from drying out and it’s so juicy and flavorful!
  3. Roast the chicken for 35 to 40 minutes.

Prepare the Salsamole

  1. De-seed the avocados and mash them in a large bowl.

If You’re Using the Cilantro Essential Oil:

  1. Juice the lime into a small bowl, add the drop of essential oil to the bowl and then stir. Then pour this mixture into the big bowl with mashed avocadoes. Follow by adding the sea salt (to taste), sour cream, coconut kefir and garlic cloves. Stir to incorporate the ingredients.

If You’re NOT Using the Cilantro Essential Oil:

  1. Add the juice of the lime, sea salt (to taste), the sour cream or coconut kefir and the garlic cloves to the bowl.

    *If you’re using the jalapeno and you like more heat, leave the seeds in the jalapeno. For less heat, de-seed. We leave the jalapeno out altogether because our little ones enjoy this recipe too.
  2. Finely chop the tomatoes, onions and jalapeno (if using) and add them to the bowl as well. Gently stir.

Prepare the Burrito Bowls

  1. First, we’ll need to soften the tortillas. Heat a spoonful of coconut oil in a large pan. Before placing the first tortilla into the pan, be sure to have your muffin pan nearby. Turn it upside down.
  2. Check to see if the oil is hot. You can tell if the oil is hot enough by sprinkling a little water in the pan from your fingertips. If it sizzles and pops it’s hot enough and ready.
  3. Once the oil is hot, add the first tortilla. You’ll cook the tortilla for about 15 seconds per side for a total of about 30 seconds.
  4. Add the tortilla to the muffin pan, shaping it between 3 muffin cups. Do this gently. I like to use a wooden spoon. It doesn’t have to be “pretty.” Once the tortillas bake they will have more structure and shape.
  5. Continue with the remaining 2 tortillas. You will not be able to fit the 4th on a regular muffin pan. You’ll have to bake it in the next batch.

Bake the Burritos

  1. Place the muffin pan in the oven and bake at 375 F for about 10 to 12 minutes until golden brown and crispy. Remove the pan from the oven and set aside.

Shred the Chicken

  1. Once the chicken is roasted, shred it. I like to do this using an electric mixer with the whisk attachment. There’s a great video on how to do it right here. If you don’t have an electric mixture, just shred the chicken with a fork.

Bring It All Together

  1. Gently fold the chicken into the salsamole mixture coating it well. Spoon the chicken salsamole into the burritos dividing it equally among the 4 burrito bowls. Add any desired extra toppings, including some fresh, chopped cilantro if desired. Enjoy!

RECIPE NOTES

Recipes shortcuts are designed to save you time in the process and preparation. I’m here to help you make eating healthy a cinch!

Make the Chicken the Night Before
The chicken prep is easy and simple. I can’t tell you how many times I’ve forgotten to thaw out protein for a meal. Sooo annoying! That’s why I like to prep the night before as much as possible. You can even make the burrito bowls in advance!

Use Store Bought Fresh Salsa and Guacamole
I use this trick every now and then when I’m in a pinch. Whole Foods regularly has fresh salsa and guacamole in the produce refrigerators. Ideally, I like to make everything at home because I can choose organic produce, but this is totally cool with me every now and then or if you’re just starting with the healthy eating. You don’t need to have an all or nothing approach!

Use Premade Tacos
Don’t have time to make burrito bowls? Choose hard taco shells that are in the box. Make sure it’s organic to avoid pesticide residues and possible GMO exposure. Also, look for taco shells with as few ingredients as possible.

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