Chicken and Steak Fiesta Bowls w/ Cilantro Lime Rice and Fresh Pico Salsa

In recognition of Cinco De Mayo, these fun unconventional tacos are great for any celebration!
Kids too think they’re fun to make and very tasty!
Ingredients:

2 Organic Chicken Breasts
1-2 Filet Mignon or Flank Steak
1 Small Can Chipotle Peppers
in Adobo Sauce
Tortilla bowls
3-4 Limes
Cumin
Garlic (optional)
Kosher Salt

Optional Toppers:
Black Beans
Guacamole
Lettuce
Ingredients for Cilantro Lime Rice
1 Cup Chicken Broth
1 Cup Rice
Cilantro
1 Lime
Kosher Salt
Ingredients for Pico de Gallo.

1 Vidalia or Spanish Onion
1-2 Tomatoes
1 Lime
Juice the lime.
Mix in a bowl, lime juice, cumin, adobo sauce, optional garlic, and chipotles.
Pour in some olive oil.
Whisk until well blended.
Pour over the chicken.
Dice some cilantro.
Add to the ziplocks.
Seal and refrigerate for 20-30 mins.

When ready, grill until meat reaches the desired temperature.

Set aside and cover in foil until ready to serve.



Now prepare the rice. Juice the lime.
Bring chicken broth and lime juice to a boil.
Dice cilantro.
Add in rice and cook according to the directions.
In the last few mins of cooking time add in the cilantro.
Now for the Pico. Dice tomatoes, onion, and cilantro.
Juice the lime.
Pour lime juice over the Pico mixture.
Stir and set aside.
Now the meat has had a rest, dice or slice.
Create an assembly line to make it fun!
Add in some lettuce.
Add the rice.
Add some black beans (optional)
Top with the freshly made Pico de Gallo.
Guacamole or just plain avocado is a nice touch!

Beautiful! Enjoy

Copyright © 2020, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

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