Burrito Bowl featuring Cilantro Lime Chicken & Decked Out Brown Rice by Cindy Pascale

Do you have tacos on Tuesdays? Are you looking for an alternative to tacos for your Taco Tuesdays? Back in the early 80s (yes, I am old enough to remember the early 80s!), Taco John’s started using the term Taco Twosday to promote selling tacos in 2s for 99¢.
Over the years and several lawsuits later, Taco Bell won the right to use the phrase Taco Tuesday in their advertising. All I know is that the advertising has been super effective getting people to think about eating tacos on Tuesdays – my family included!
After years of having tacos on Tuesdays, we needed an alternative and I created this flavorful combination of cilantro lime chicken and decked out rice. This is an easy dish to prepare and is excellent for an informal party Burrito Bar party. People can fill their burrito bowls with their favorite toppings customizing their bowls to their taste. Margarita pie posted earlier is an excellently paired dessert for this burrito bowl meal!


Cilantro Lime Chicken

  • 3 boneless chicken breast-cut into 1 inch pieces. You can substitute shrimp for the chicken for a flavorful alternative.
  • 2 tbsp olive oil
  • 2 limes juiced
  • 3 cloves garlic minced
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup cilantro leaves-chopped

Decked Out Brown Rice

    Make the brown rice (white rice can be substituted for brown rice) according to the packaging with the following exceptions:

      Swap the same amount of chicken broth for the water for additional flavor.

        When you add the broth, stir in some of your favorite vegetables. When my kids were young, I was always looking for ways to sneak more vegetables into their meals. I added 1/4 cup chopped onion, 1/4 cup chopped red pepper, 1/4 cup grated carrots and 1/4 cup cut up pea pods to the rice.


          • In mixing bowl, whisk together the olive oil, lime juice, cumin, chili powder, minced garlic, honey, salt, pepper, and chopped cilantro.
            Combine the marinade and chicken in a shallow dish. Marinate chicken for 30 minutes to an hour in the refrigerator.
            When the chicken is done marinating, take out of refrigerator and let it sit for 10 – 15 minutes to bring it up to room temperature.
            Heat skillet on medium heat and pour chicken and marinade into the pan. Cook until done – about 10 – 12 minutes depending on the size of the chicken pieces. Check for doneness. The marinade will brown up to crunchy, flavorful bits.
            Place the chicken onto a serving platter and serve immediately. Layer rice, chicken, your toppings and enjoy!
            Optional Toppings:
            Jalapeno pepper
            Cheese – cotija cheese crumbled or shredded cheddar cheese
            Prepared salsa
            Black beans
            Sour cream
            Extra lime wedges
            Extra cilantro
            Happy Eating!!

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