POLLO ASADO BURRITO BOWLS
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Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
39
High
Nutrition per serving
Calories508.9 kcal (25%)
Total Fat6.9 g (10%)
Carbs81.8 g (31%)
Sugars19.8 g (22%)
Protein30.8 g (62%)
Sodium2653 mg (133%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings

28 ozskinless chicken thighs

½ cuporange juice

4 tblspnssoy sauce

2 tblspnslime juice

8 clovesgarlic

2 tspncumin

1 tspnsalt

1 tspnblack pepper

1 tspnonion powder

3dried ancho chiles

3chipotle peppers

20ghoney

1 handfulcilantro

5bell peppers

2onions

1 packettaco seasoning

300gSpanish Rice

100gplain greek yogurt

50ghot sauce

salt

milk
1 tspn at a time until desired consistency

water
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












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!
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