Healthied Up Burrito Bowl

During my pancreatitis recovery I had a crazy craving for a Chipotle burrito bowl!  To scratch the itch I created my own, VERY low fat and less spicy version of it.  I used the wok to get a beautiful and delicious char on the corn and chicken.  Of course, you could always substitute jalapenos for the poblanos and add some cayenne to the chicken.  Takes a few steps, but they're each quick and the end result is healthy and delicious.

Makes 4-6 servings

Ingredients:

1.5 cups rice – I like jasmine

Zest and juice of 2 limes

¼ cup chopped cilantro plus 2 Tbsp

3 ears of corn kernels, or 1 can

2 cloves garlic – minced

1 poblano pepper finely chopped

Ground cumin

Ground coriander

Smoked paprika

Garlic powder

Onion powder

2-3 chicken breasts

1 cup chopped tomato

3 scallions chopped

Fat free sour cream

Method:

Cilantro-Lime Rice:  cook rice as you normally would (or see “cooking perfect rice”) adding ½ tsp salt to water.  After rice has cooked, add ¼ cup cilantro and zest/juice of 1 lime.

Charred corn salsa: add a tiny bit of oil to the wok and heat until hot.  Add corn, ½ the poblano, and ¼ tsp each cumin and coriander.  Cook 5-7 minutes on high heat or until they are nice and blistered.  Add garlic and cook another 30 seconds.

Blackened Chicken:  The chicken is cooked in the wok next.  Make a spice rub by combining 1 tsp each salt cumin, coriander, and paprika, and ½ tsp each garlic and onion powder, and brown sugar.  Cube the chicken and toss to coat.  Add to very hot wok in 2 batches  and sauté until charred and cooked through. You may want to crack a widow at this point if it's smoking!

Pico de Gallo:  Combine tomato, scallions, 2 Tbsp cilantro, ½ poblano, and lime zest.  Add salt/pepper.

Combine in a bowl and top with the sour cream.  Yum!

Other optional toppings:  beans, grated cheese, avocado or guacamole, hot salsa, shredded lettuce