28 March 2014

honey lime chicken burrito bowls with sweet potato black bean relish and a zesty yogurt dressing

(i just couldn't leave anything out of the title!)

i made dinner to share with friends and the missionaries a few weeks ago. i experimented by combining and tweaking a couple of recipes, and making up some add-ons, and it turned out super yummy! i want to keep a record of what i created, and i want to share this deliciousness!



honey lime chicken burrito bowls
with sweet potato black bean relish and a zesty yogurt dressing

arrange the following in separate bowls for a tasty and pretty spread on the dining table to serve about six people:
*recipe below
-mixed greens
-halved cherry tomatoes
-avocado slices
-chopped green onions
-torn fresh cilantro
-sliced honey mustard marinated chicken*
-lime qunioa*
-sweet potato black bean relish*
-feta or cojita cheese
-zesty yogurt dressing*

for the honey mustard marinated chicken:
place about 2 lbs. chicken tenderloins or breasts in a plastic bag, then add:
-1/2 cup coconut oil
-one 4 oz can of diced fire roasted green chiles (i got this at trader joe's)
-4 tablespoons honey
-2 tablespoon dijon mustard
-a big ole bunch of chopped fresh cilantro
-8 garlic cloves, minced
-some course salt and ground pepper
let it marinate in the fridge for several hours or overnight.
when you're ready, heat some coconut oil in a large skillet over medium-high heat. add the chicken, cover and cook until deeply browned on both sides, about six minutes per side.
(i thought i'd burned my chicken a little, but it was actually just perfect with a bit of char.)

for the lime quinoa:
just cook some quinoa like you usually do (i did just a half cup), then add about a tablespoon of coconut oil, the juice and zest of one large lime, and some salt and pepper.

for the sweet potato black bean relish:
pre-heat the oven to 425, and dice up one yellow onion and 2 cloves of garlic.
dice about 4 cups of sweet potatoes, and then toss them in a large bowl with:
-a little coconut oil
-1 teaspoon cumin
-1 teaspoon paprika
-1/4 teaspoon ground coriander
-1/4 teaspoon cayenne pepper
-some course salt and ground pepper
spread evenly on a baking sheet and cook at 425 for 15-20 minutes, tossing halfway through.
meanwhile, heat a little coconut oil in a large skillet over medium-high heat. add one diced yellow onion and saute until caramelized (about 5-6 minutes), adding in 2 cloves of garlic during the last 30 seconds or so. reduce heat a little, and add one can drained black beans, 1 cup frozen or canned corn, 3 tablespoons honey and 3 tablespoons lime juice. heat until warmed through.
toss in roasted sweet potatoes and a big handful of chopped fresh cilantro.

for zesty yogurt dressing: (i threw this together at the last minute and it really made the meal!)
combine roughly equal parts plain greek yogurt and salsa verde (i love the jars i get of this at trader joe's) and mix until even! that's it, and it's so yum!

{recipes adapted and photos lifted from here and here}
if you try this, i hope you love it as much as i did!
man oh man, i love good food.

11 comments :

  1. How in the world did you find the time to do this???

    Looks like great recipies!

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  2. I second that question. ;-) Sounds good though, I`m going to try these, thanks for sharing!

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  3. Um, YUM. Sounds like i've got dinner figured out tonight!

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  4. I'm am SO excited to try this!! Thanks for posting!! :)

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  5. Just looks amazing, Charity!

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  6. Women who put so much time and detail into cooking and making food taste good are super-attractive.

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  7. That sounds delicious! I can't pass up avocado!

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  8. Just made this for dinner tonight.
    A choir of angels was singing above my head as I ate each delicious bite! Thank you for a new favorite recipe.

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  9. Nice post,, i'm very enjoyed to visit this site :D

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  10. Chicken, beans, and spinach herb tortilla. http://www.unmuteme.com/chicken-bean-burrito

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