POLLO ASADO BURRITO BOWLS

5 steps

Updated at: Fri, 19 Apr 2024 01:12:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories474.2 kcal (24%)

Total Fat6.6 g (9%)

Carbs74.9 g (29%)

Sugars15.5 g (17%)

Protein29.2 g (58%)

Sodium2643.2 mg (132%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start by prepping the marinade by blending together orange juice, soy sauce, lime juice, garlic, cumin, salt, black pepper, onion, chipotle peppers, honey, and cilantro. Place dried ancho chilies on a plate, cover with a damp paper towel, and microwave for 45-60 seconds to rehydrate, then blend in to marinade. Combine with boneless skinless chicken thighs and let it marinate for at least an hour

orange juice½ cup

soy sauce4 tblspns

lime juice2 tblspns

garlic8 cloves

cumin2 tspn

salt1 tspn

black pepper1 tspn

onion powder1 tspn

chipotle peppers3

honey20g

dried ancho chiles3

cilantro1 handful

Step 2

Preheat your oven to 450°F. Dice your veggies (bell peppers and onions) and toss them with taco seasoning. Spread them out on a baking sheet and bake for about 30 minutes until soft.

Step 3

While the veggies are cooking, cook your rice according to the package instructions.

Step 4

When the veggies are nearly done, toss the marinated chicken in the air fryer at 400 for 12-15 minutes

Step 5

Assemble your bowl by layering rice, fajita veggies, diced chicken, red onions, hot sauce, and cilantro. Enjoy!