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Add a photoIs it a burrito? Is it a rice bowl? How about both! This recipe shares many of the ingredients of both the Mexican burrito and the Asian rice bowl -- minus the tortilla. You can call it a naked burrito, just like people call the egg roll without the wrapper the naked egg roll. It is basically a rice bowl complete with rice, chicken, bell pepper, garlic, onions, cilantro -- and pineapple. The secret for this recipe is how the chicken is cooked. It is practically pan-roasted with spices before it is baked. It is quite easy to prepare since only the chicken needs to be cooked. Every other ingredient is fresh and raw. And I'll let you in on a secret: this is actually two dishes in one. You can consume the roasted chicken by itself (which I assure you, you will be tempted to do in the middle of preparing this recipe) or add it in with your rice bowl.
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Ingredientes
- 2 boneless chicken breasts, skin on
- 3 tbsps Olive oil
- 1 tsp thyme (spice)
- 1 tsp rosemary (spice)
- 6 cloves of garlic, peeled and crushed
- Salt and pepper to taste
- 1 1/2 cups cooked rice (basmati or other)
- 1/2 cup green bell pepper, sliced into tiny cubes
- 1/2 cup tomatoes, seeded and sliced into tiny cubes
- 1/2 cup white onion, sliced into tiny cubes
- 1/2 cup chopped fresh cilantro
- 1/2 cup pineapple chunks
- 1/3 cup juice from the pineapple
- 1/3 cup sliced green onions
- 1 tbsp soy sauce
- 1/4 cup lemon juice
Direcciones
- Preheat oven to 400 degrees F.
- Drizzle chicken breasts with Olive oil and season with salt and pepper.
- Heat a skillet over medium-high heat. Place chicken breasts on skillet, skin side down.
- Add thyme, rosemary and garlic. Cook until the skin side is golden brown. Turn the chicken over and place the skillet in the oven. Bake for 10 minutes.
- Remove from oven, let cool before slicing the chicken into 1-inch strips.
- In a large bowl, mix cooked rice, bell pepper, tomatoes, onion, cilantro, pineapple chunks, green onions. Add soy sauce and pineapple juice. Add in the chicken pieces. Mix well and sprinkle with lemon juice. Add more salt and pepper if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 61 | 25% |
| Total Fat 6.83g | 9% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 276mg | 12% |
| Potassium 380mg | 11% |
| Total Carbs 28.16g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 6.31g | 4% |
| Protein 17.5g | 28% |
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