Mexi - Bowl

Tuesday night's meal was made on the fly. Win had a serious case of "boat fever", so he and Charlie headed out for a sail before dinner. So that meant it was "Dinner for One!" Normally, I would have pulled out the eggs and scrambled up a tasty supper, but in light of the recent salmonella outbreak, I'm so off eggs. Instead, I pulled an organic chicken breast out of the deep freeze and scoured the fridge for inspiration. Here is what I came up with.

Chicken Burrito Bowl with Mexican Rice and Corn

(This is not a great photo...everything looks a weird shade of yellow. Sorry!)

Grilled Chicken

1 chicken breast- cut into chunks, marinated in olive oil, Mexican oregano, lime juice, S & P.

1 small onion- diced
Cherry tomatoes- a handful or so, cut in 1/2.

Mexican Rice

1 glug of olive oil
2-3 pinches of cumin powder

2-3 pinches of chili powder

2 bay leaves

S & P

1 cup of rice...I used basmati

Saute the rice in the oil and seasonings for 2-3 minutes until it "pops and snaps" a bit. Then add 2 cups of water and 1 cup of frozen corn. When the rice has come to a boil, cover and cook on LOW for 20 minutes.

Guacamole

2 ripe avocados- mashed

1 clove of garlic and a bit of onion- grated with micro plane

Lime juice

S & P

Combine and set aside. Be sure to put the seed back in the guac...it keeps it from going brown.

While the rice is cooking and after you have finished the guacamole, cook the chicken. I just threw the onions and chicken in my oiled black iron skillet. When the chicken is 75% cooked, throw in the tomatoes. (If you throw them in in the beginning, they will disintegrate before the chicken is cooked.)

Remaining ingredients:

Greek yogurt (or sour cream), salsa of your choice and a bit of shredded lettuce.

Once the chicken and rice are cooked, pile everything in a bowl and enjoy!

Ole!

Heather