California Burrito Bowls

Step 1

Make sure you read through all of the instructions before you start. You want to multitask on your cooking to make things go smoothly.

Step 2

Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the kind you use.

Step 3

Heat a skillet over medium heat and add the tomato sauce. Cook for 2-3 minutes stirring occasionally.

Step 4

Add in the rice, cumin, cilantro, and salt to taste. Mix to combine.

Step 5

In a bowl ziplock mix together the oil, soy sauce, lime juice, adobo sauce, garlic powder, onion powder, paprika, salt and pepper.

Step 6

In a large ziplock bag, add the chicken and pour over the sauce. Mix to coat the chicken and remove as much air as possible. Marinate for 30 minutes.

Step 7

Preheat your oven to 400°F. (You can also cook this on the stovetop as well). Add your chicken to a wire rimmed baking sheet and roast for 20 minutes.

Step 8

Allow the chicken to rest and then cut into small pieces.

Step 9

If you'd like to add even more flavor to your chicken you can heat a skillet over medium high heat and cook the chicken for a few minutes to develop color on all sides. This is optional.

Step 10

Wash and cut your peppers and zucchini into a medium to large dice.

Step 11

Heat some oil in a large skillet over medium high heat. Cook the peppers and zucchini until they have begun to soften. Add salt and pepper to taste.

Step 12

Wash all of your vegetables. Cut the tomatoes in half and remove the seeds. Cut them into a small dice.

Step 13

Place the tomatoes into a strainer and add salt. This will encourage excess water to come out of the tomatoes.

Step 14

Cut the onion, jalapeño, and cilantro into a small dice.

Step 15

Once the excess water has been drained, add the tomatoes, onion, jalapeño, and cilantro to a large bowl. Pour the lime juice over and salt to taste. Mix thoroughly.

Step 16

Wash and cut your potatoes into a medium dice.

Step 17

Preheat your oven or air fryer to 400°F. Toss the potatoes in the oil and salt and roast for 15-20 minutes or until they have achieved proper browning, turning half way through. I used the air fryer at 400°F for 15 minutes.

Step 18

Mix all of the ingredients together.

Step 19

In a large bowl, add the chicken, rice, vegetables, and potatoes. Mix to combine and season as needed.

Step 20

In smaller separate containers, divide the pico evenly.

Step 21

This recipe makes 5 servings. Divide all of your ingredients evenly between your 5 containers. Each container gets a side of pico and a side of mayo. I personally keep the mayo in a container in the fridge and add it to the top after reheating.