Eosinophilic Esophagitis Friendly Classic Chicken Burrito Bowls

Total time50 min

Prep time20 min

Cook time30 min

Eosinophilic Esophagitis Friendly Classic Chicken Burrito Bowls

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the cilantro-lime rice

1 cup long-grain white rice
2 cups water
½ tsp salt
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For the bowls

1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen and thawed, or canned and drained)

For the pico de gallo

3 medium roma tomatoes, diced
¼ cup white onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt

For serving

1 cup shredded cheddar cheese
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This ingredient likely doesn’t work for the diet.
1 cup sour cream
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This ingredient likely doesn’t work for the diet.
1 large avocado, sliced or diced
lime wedges, for serving (optional)

Instructions

1
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Pat the chicken breasts dry, then rub them all over with 1 tbsp of the olive oil followed by the spice mixture.
2
Combine the diced tomatoes, white onion, jalapeño, 2 tbsp cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Stir to combine and set aside at room temperature while you cook the chicken and rice.

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