Ingredients

• Dressing:
• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 3/4 cup olive oil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1 chipotle pepper in adobo sauce
• 1 large garlic clove
• 1/4 cup fresh cilantro
• Burrito Bowl:
• 2 boneless, skinless chicken thighs (or chicken breast)
• 1 large yellow pepper
• 1 zucchini
• 1 small purple onion
• 1-1/2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup cooked Minute white rice
• 1 head romaine lettuce

Preparation

1. Combine all dressing ingredients into a food processor or blender, and blend until well combined (should yield 1 1/4 cups).
2. Season chicken thighs with 1/4 cup of dressing, brush on both sides.
3. Grill seasoned chicken on grill, or inside on grill pan until cooked through. Cut into slices. Slice peppers, onion, and zucchini into thin strips.
4. Place 1-1/2 tablespoons oil into medium sauté pan, heat over medium heat, add onions, peppers, and zucchini slices.
5. Sauté vegetables for 3 minutes on medium heat, add in onion and garlic powder, and stir until vegetables are equally seasoned. Cook vegetables until tender.
6. Cook white rice according to package directions to yield one cup. Slice lettuce into thin strips.
7. Prepare bowls by adding 1 cup lettuce, 1/2 cup sliced chicken, 1/4 cup black beans, 1/4 cup white rice, 1/4 cup sautéed vegetables and top with 3 tablespoons dressing to each bowl. Optional, may top each bowl with 2 tortilla chips if desired.

Helpful hints

Cooking spray can be used in place of olive oil to cook the vegetables. A sugar substitute can be used in place of the honey for diabetes friendly dressing.

The potassium in this dish is higher but comes from natural sources like vegetables. Our bodies only absorb about 40-60%. Vegetables also provide other nutrients and fiber. This is also a one-dish meal.