crack chicken bowls (or burritos)
Serves 4
0 mins total
These crack chicken bowls are the perfect, easy, flavorful weeknight dinner! Marinated chicken combines with crispy kale, pickled red onions, and a variety of toppings for a nutritious meal that’s ready to eat with minimal prep time and a total time of just 30 minutes and is packed with 54 grams of protein and 7 grams of fiber per serving.
Crispy Kale
Pickled Red Onions (plain red onions work too)
Toppings
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Marinade the 4 chicken breasts in a large ziplock bag by adding the chicken, 1 tbsp oil, 1 tsp salt & 1/2 tsp pepper, 1 tbsp chili powder, ¼ c orange juice or juice from 1 orange. Seal and squeeze the bag to mix everything. Leave this in the fridge for 15 minutes or up to 24 hours.
Make rice as you normally would but instead of water, use half salsa and half bone broth.
Make the kale by preheating the oven to 375 degrees. Toss the 1 head of kale with the 1 tbsp oil, ¼ tsp salt and pepper. Spread the leaves into a single layer on a baking sheet. Bake for 10ish minutes but watch closely so it doesn’t burn. Remove and let it cool - it’ll continue to crisp up as it cools.
Make the pickled onions by mixing the ½ red onion sliced thinly, 1 cup water, 1 cup white vinegar, 1 tsp honey, and ¼ tsp salt in a glass jar or bowl. Store in the fridge until ready to use.
Grill the chicken: Take it out of the bag, discard excess marinade and grill for 5-8 minutes per side. Check that it’s reached an internal temperature of at least 165 degrees before removing it, and then let it rest for 5 minutes before slicing. You can also bake it in the oven at 425 degrees for 15-25 minutes (depending on how large or thick the chicken breast is)
Plate the chicken, kale, and onions with white rice, pinto beans, white queso, and chipotle sauce and enjoy!
