Alex’s Chicken & Rice Qdoba Bowl

• servings: 4 servings
• total time: 35 minutes

Ingredients

Basic Rice

2 cups dry rice

2 tbs neutral oil

1 tsp salt

3 cups water

Beans

2 cans Black beans

1 tsp cumin

2tsp onion powder

2 tsp garlic powder

1 tsp salt

1 bay leaf

Chicken

1 Chicken breast

1 Lemon

Peppercorns

bay leaf

Toppings

Diced or pickled red onion

Tomatoes

Avocados

2 cups frozen corn, toasted in oil

Dressing

2.5oz bunch roughly chopped fresh cilantro leaves

Juice of two limes

drizzle of neutral oil, abt 2 tsps

1/4 c. mayonnaise

1 jalapeño, minced

1/4 tsp. garlic powder

Kosher salt

Freshly ground black pepper

Directions

Rice: Heat oil in a large sauce pan and add rice. Stir until well coated and starting to turn opaque. Add salt, water, and bring to boil. Cover and simmer 15 minutes and set aside.

Chicken: Bring a saucepan with peppercorns, lemons (squeezed into pot) and bay leaf, and enough water to cover chicken breast to a boil.

Add chicken breast and return to a boil. Cover and remove from heat for 20-45 minutes.

Make beans: empty cans with liquid into saucepan and add bay leaf, seasonings, and stir. Bring to a simmer and cook until reduced or ready to eat.

Meanwhile, make aioli: In a medium bowl, whisk mayonnaise with cilantro, jalapeño, lime juice, garlic powder and 2 teaspoons of water. Season with salt and pepper.

Return the skillet to medium and add the corn. Cook corn, tossing occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Scrape onto a plate.

Fill 4 shallow bowls with rice. Top with corn, black beans, tomatoes, avocado, and chicken breast strips. Drizzle each bowl with aioli and garnish with cilantro.

Nutrition

• Calories: 906
• Total Fat: 33 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 129 mg
• Sodium: 1326 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 15 g
• Total Sugars: 5 g
• Protein: 54 g