Fajita Chicken Burrito Bowl & Orange Dream Bars

Fajita Chicken Burrito Bowl

 

Ingredients

 

For The Chicken and Peppers:
·         2 tbs fresh squeezed lime juice
·         1 tbs oil
·         2 large clove garlic, minced
·         1/2-1 tsp ground chili
·         1 tsp each ground cumin and salt
·         1 tbs fresh chopped cilantro,
·         4 large chicken thighs, skinless & boneless*
·         2 large bell peppers, cut into strips
For The Rice:
·         1/2 cup long grain white rice,
·         1 cup chicken stock (or broth)
·         2 clove garlic, minced
·         1-2 tbs lime juice, (juice of 1 lime)
·         2-3 tbs finely chopped cilantro,
·         For Burrito Bowl:
·         5 cups Romaine lettuce leaves washed and strained dry
·         7 ounces can black beans, washed and drained
·         7 ounces corn
·         1/2 cup red onion, chopped*
·         1 avocado peeled, and sliced*
Dressing:
·         2 tbs olive oil
·         3 tbs freshly squeezed lime juice
·         1 tbs finely chopped cilantro
·         1 cloves garlic, crushed
·         1/2 tsp brown sugar
·         1/4 tsp ground Cumin
·         1/2 tsp salt
·         1/2-1 tsp red chili flakes (optional)

 

Instructions

 

For Chicken:
1.      In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili, and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
2.      Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
3.      Transfer chicken to a warm plate, loosely tent with foil and let rest.
4.      Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
For Rice:
1.      While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
2.      Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
3.      Dressing:
4.      Whisk dressing ingredients together to combine.
5.      Assembly:
6.      Combine lettuce, beans, corn, onion, and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.

 

*In flyer March 5-11, 2023
Recipe and photo credit: Café Delites

 

Orange Dream Bars

 

Ingredients

 

Crust:
·         1 cup unsalted butter
·         2 cups all-purpose flour
·         ½ cup granulated sugar
·         ¼ tsp salt
Filling:
·         ½ cup fresh squeezed orange juice*
·         Zest of 1 orange*
·         1 tsp orange extract
·         1 ½ cups granulated sugar*
·         ¼ cup all-purpose flour*
·         ½ tsp baking powder
·         4 large eggs*
·         Powdered sugar for topping

 

Instructions

 

1.      Preheat oven to 350F. Line a 9×13” pan with foil & spray with cooking spray.
2.      Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.
3.      A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender. You can also do this with a whisk in a large bowl.
4.      Carefully pour filling over evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar & slicing into bars.

 

*In flyer March 5-11, 2023
Recipe and photo credit: Crazy for Crust

Wyatt Fowler