Burrito Bowls with Pico de Gallo & Chipotle Aioli 🌯
Ingredients:
For the Protein:
1 pound boneless, skinless chicken breasts or steak, cut into 1-inch strips
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Pico de Gallo:
1 cup diced tomatoes
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and minced (optional)
1 lime, juiced
Salt and pepper to taste
For the Chipotle Aioli:
1/4 cup mayonnaise
1 tablespoon chipotle pepper in adobo sauce
1 clove garlic, minced
1/2 teaspoon lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Bowls:
1 cup cooked rice
1/4 cup chopped cilantro
Instructions:
Grill the Protein: Preheat grill to medium-high heat. Season the chicken or steak with chili powder, cumin, salt, and pepper. Grill for 2-3 minutes per side, or until cooked through.
Make the Pico de Gallo: In a bowl, combine diced tomatoes, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Toss to combine.
Make the Chipotle Aioli: In a small bowl, whisk together mayonnaise, chipotle pepper in adobo sauce, garlic, lime juice, salt, and pepper.
Assemble the Bowls: Divide the cooked rice among bowls. Top with grilled chicken or steak, pico de gallo, and chopped cilantro. Drizzle generously with the Chipotle Aioli.
Tips:
You can use any type of protein you like for this recipe, such as grilled fish or tofu.
For a spicier aioli, add more chipotle pepper in adobo sauce or a pinch of red pepper flakes.
Serve the bowls with your favorite side dishes, such as a green salad or a side of black beans.