Chicken Jalapeño Popper Burrito Bowls
Servings: 4 -6 servings
Ingredients
For the Chicken Burrito mixture:
- 4 - 6 slices Bacon (cut into pieces)
- 1.5 lbs Chicken breast (boneless skinless cut into 1 inch pieces)
- 2 Jalapeño peppers* de-seeded and chopped
- 1 tbsp Chili powder
- 1 tsp Paprika
- 2 tsp Cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 2 tbsp Tomato paste
- 1/4- 1/2 cup Chicken broth
- 1 cup Cottage cheese: either low-fat or full-fat works (whipped: see note below)*
- 3 tbsp Lime juice
For the Bowls:
- 3 cups Prepared rice (see note below)
- 1 cup Black beans (optional)
- Salsa (optional)
- Chopped avocado (optional)
- Fresh cilantro (optional)
Instructions
- Begin by heating a large skillet to medium high heat. Cook your bacon to preferred crispiness (mine takes about 5 - 7 mins). Set aside and drain fat, reserve 2 tbsp bacon grease.
- While bacon is cooking, mix together the spices (chili powder, cumin, paprika, garlic powder, and salt) and coat the chicken with spice mixture. Once bacon is removed from pan, add the chicken and jalapeño peppers to the skillet, and cook on all sides until no longer pink (about 8-10 mins).
- If broth is needed to de-glaze pan (peppers and chicken could more liquid to the pan where broth is not needed), add 1/4 - 1/2 cup chicken broth, and tomato paste until a "sauce" is formed. Stir the mixture until smooth and remove from heat.
- Stir in the whipped cottage cheese. Make sure the skillet is not over heat as this causes the cottage cheese to break down. Stir until creamy and smooth, add in a splash of lime juice. Add the crumbled bacon back to the skillet.
- Create your burrito bowls. Using greens, rice, beans, salsa, avocado, cilantro or any of your favorite toppings.
Notes
To whip cottage cheese: place cottage cheese in a food processor and blend until smooth and creamy. This becomes the consistency of sour cream and incorporates much better into this recipe!
Rice: I use my cook rice like pasta method for this recipe as it makes rice much faster.
Storing: this recipe will store well in the fridge for 3-4 days. To re-heat, cook over low heat on the stovetop. You may need to add either half and half or milk to smooth out the separated cottage cheese.