Southwest Chicken Burrito Bowls with Cilantro Lime Crema
Egg Free, Paleo Option
I love burrito bowls for the simple fact that everyone in the family can customize them using whatever toppings they want! These chicken breasts come out tender, juicy and flavorful every single time, and they are so versatile. Double the recipe and meal prep a bunch on Sunday to have throughout the week. I love adding the chicken to a bowl of lettuce, tomatoes, rice, black beans, corn and avocado with the cilantro lime crema.
Nutrition per Serving (without bowl accompaniments):
Calories: 380 | Carbs: 13 g | Fat: 22 g | Protein: 32 g
Makes4 bowls
Preparation Time10 min
Cooking Time12 min
Dietary RestrictionsEgg Free
Ingredients
- 1 pound (455 g) boneless, skinless chicken breasts (about 3 breasts)
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) olive oil
- Avocado oil spray
Cilantro Lime Crema- 3/4 cup (105 g) raw, unsalted cashews
- 1/2 cup (120 ml) water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 tablespoons (45 ml) fresh lime juice
- 1/3 cup (5 g) fresh cilantro
Suggested Bowl Accompaniments- Cooked rice or cauliflower rice
- Black beans
- Corn
- Lettuce
- Tomatoes
- Diced Avocado
INSTRUCTIONS:
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Place the chicken breasts on a cutting board and cut them in half lengthwise if they are super thick. Cover with plastic wrap. Using a meat mallet, lightly pound them until they are evenly thick (about ¾ to 1 inch [2 to 2.5 cm]).
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In a bowl, combine the salt, chili powder, paprika, cumin, oregano, garlic powder, onion powder and black pepper. Place the chicken breasts into a large bowl and drizzle with the olive oil. Sprinkle the spice mixture on top and toss to coat the chicken.
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Preheat an air fryer to 375°F (190°C), spray the basket with avocado oil and cook the chicken for 7 minutes. Flip and cook for an additional 2 to 7 minutes, or until the internal temperature reaches 165°F (73°C). The total cooking time will depend on the size of your chicken breasts.
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While the chicken is cooking, prepare the cilantro lime crema. In a high-speed blender, combine the cashews, water, garlic powder, salt, lime juice and cilantro, and blend until smooth.
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When the chicken is done, slice or chop it and serve in bowls with your desired accompaniments and a drizzle of the cilantro lime crema.
Cooking Tips:
To make the chicken in the oven, bake at 450°F (230°C) for 15 to 18 minutes, or until the chicken is cooked through and no longer pink. The cooking time will depend on the thickness of the chicken breasts—I recommend using a meat thermometer to make sure they are at least 165°F (73°C).
To make a nut-free cilantro lime crema, sub ¾ cup (173 g) of your favorite dairy-free sour cream for the cashews and water. Stir in the salt, garlic powder and lime juice, then chop the cilantro and add to the mixture, then stir.
I recommend soaking the cashews in hot water for 30 minutes prior to draining and blending, for best results. It helps make the sauce creamier!
