Chicken Strips (Tyson grilled strips)
Brown Rice (Multigrain Brown Rice packet 90 seconds to make)
Onion (1/4 Onion sweet, red, or white would work)
Baby Bella Mushrooms (1 cup)
Shredded American Cheese
Lime (For squeezing!)
1 tbsp of Olive oil
I originally had wanted to make Cucumber Cilantro Rice. Then I realized my Cucumber went bad so I then decided I should add avocado instead. Only to find out my avocado went bad too. So it was a rocky start for this meal. However, after scavenging my fridge I decided to add mushrooms because it just felt like it was missing something without the cucumber and the avocado. Luckily it still worked out.
First, skillet the chicken strips with a tablespoon of olive oil. While the chicken is cooking cut the onion and the mushrooms. Add the mushrooms, onions, and a tablespoon of butter to another skillet on medium heat.
While the skillets are cooking cut the lime and the cilantro. Cut the lime in half and roll it so it is easier to squeeze (but don’t squeeze just yet). The trick with Chipotle is lime and cilantro in the rice. It makes the rice flavorful but not overpowering. Add the cilantro to both skillets. Check on the veggies and the chicken to make sure they are all a little brown.
I got an easy rice packet that steams the rice fast in the microwave for 90 seconds. Extremely helpful for when a quick meal is needed. Dump the rice into a bowl. Now, squeeze 1/2 the lime onto the rice. Sprinkle American cheese on top of the lime rice. Next, cover the rice with the mushrooms and onions. Check to make sure the chicken is completely cooked and dump that onto the bowl as well. Add a little more cilantro if you’d like more flavor. Also, salt and pepper to taste then you’re done! Easy homemade burrito bowl.