Smokey chicken, crisp veggies, fresh corn salsa and more—all from home! This Healthy Burrito Bowl recipe covers all the food groups so that you and your family can have a balanced meal.
2 Ears Fresh Corn (De-cobbed)
1/2 cup Chopped Cilantro
1 Chopped Jalapeño (De-seeded)
1/2 Medium White Onion
2 Diced Tomatoes
2 Limes (Juiced)
1/2 Medium Red Onion
1 tsp. Garlic Powder
1/2 tsp. Salt
2 tsp. Hot Sauce
1/2 tsp. Pepper
2 tsp. Smoked Paprika
2 tsp. Chili Powder
1 tsp. Cumin
1/4 cup White Vinegar
4 Cloves Garlic (Minced)
1/4 cup Olive Oil
1/4 cup Water
1 tsp. Onion Powder
In a large covered saucepan, steam the head of cauliflower (chopped into florets) in 1 cup of chicken broth.
Trim the ends of the radishes and cut them into quarters. Chop the rest of the vegetables into desired sizes.
Add 2-3 tbsp. olive oil to a large pot on medium-high heat. Add the radishes, chopped onion, your selected assortment of veggies, pepper, sage, dill weed, ground sage, cilantro, and minced garlic (cover while cooking).
Cook until the vegetables are tender.
As the vegetables are cooking, cut the chicken into bite-sized pieces and sauté it with seasonings of choice in the olive oil in a non-stick skillet until fully cooked. You can also used pre-cooked shredded chicken.
When the cauliflower is soft, blend it, water/broth and all, in a blender with the cream cheese.
Add the cauliflower mixture and the cooked chicken to the large pot.
Add the cheese and stir. Heat until the cheese melts. Cook on low heat until desired thickness.
Add more seasoning (such as chicken bouillon) if needed. Feel free to add more liquid to thin down the soup if desired.
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