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Chicken Burrito Bowl with Super Green Jalapeño Sauce Recipe - with dōTERRA® Greens
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Item Description
CHICKEN BURRITO BOWL WITH SUPER
GREEN JALAPEÑO SAUCE - Yields 4 bowls
Ingredients:
2 boneless and skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon cumin
2 teaspoons smoked paprika
1 15-ounce can black beans, rinsed and drained
1 15-ounce can corn, rinsed and drained
4 cups precooked brown rice
2 small Roma tomatoes, diced
½ cup queso fresco cheese, crumbled
¼ cup sour cream
¼ cup green onion, diced
1 cup super green jalapeño sauce (see recipe below)
Super Green Jalapeño Sauce Ingredients:
1 12-ounce can jalapeños
1 bunch fresh cilantro leaves, chopped
1 teaspoon garlic powder
1 teaspoon kosher salt
½ cup sour cream
Juice from 1 fresh lime
2 scoops dōTERRA® Greens
Instructions:
1. Rub the salt, cumin, and paprika on both sides of
the chicken breasts.
2. Coat a skillet with oil and warm over medium heat
until hot.
3. Sear the chicken on both sides until golden
brown—about 8–10 minutes per side. Remove the chicken from the pan and set on a
plate to rest.
4. Place the jalapeños, cilantro leaves, garlic powder,
kosher salt, sour cream, lime juice, and dōTERRA
Greens in a food processor and puree until smooth.
5. Divide the warm beans, corn, and rice into 4 bowls.
6. Cut the chicken into bite-sized pieces and place in
bowls.
7. Top each bowl, with tomatoes, cheese, sour cream,
onions, and super green jalapeño sauce. Enjoy!
8. Place any remaining sauce in an airtight container
and keep in the refrigerator for up to 7 days.
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Item Description
CHICKEN BURRITO BOWL WITH SUPER
GREEN JALAPEÑO SAUCE - Yields 4 bowls
Ingredients:
2 boneless and skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon cumin
2 teaspoons smoked paprika
1 15-ounce can black beans, rinsed and drained
1 15-ounce can corn, rinsed and drained
4 cups precooked brown rice
2 small Roma tomatoes, diced
½ cup queso fresco cheese, crumbled
¼ cup sour cream
¼ cup green onion, diced
1 cup super green jalapeño sauce (see recipe below)
Super Green Jalapeño Sauce Ingredients:
1 12-ounce can jalapeños
1 bunch fresh cilantro leaves, chopped
1 teaspoon garlic powder
1 teaspoon kosher salt
½ cup sour cream
Juice from 1 fresh lime
2 scoops dōTERRA® Greens
Instructions:
1. Rub the salt, cumin, and paprika on both sides of
the chicken breasts.
2. Coat a skillet with oil and warm over medium heat
until hot.
3. Sear the chicken on both sides until golden
brown—about 8–10 minutes per side. Remove the chicken from the pan and set on a
plate to rest.
4. Place the jalapeños, cilantro leaves, garlic powder,
kosher salt, sour cream, lime juice, and dōTERRA
Greens in a food processor and puree until smooth.
5. Divide the warm beans, corn, and rice into 4 bowls.
6. Cut the chicken into bite-sized pieces and place in
bowls.
7. Top each bowl, with tomatoes, cheese, sour cream,
onions, and super green jalapeño sauce. Enjoy!
8. Place any remaining sauce in an airtight container
and keep in the refrigerator for up to 7 days.
