- 4
Ingredients
- Lime-cilantro yogurt (serves 4):
- 1/3 pound boneless skinless chicken breasts (about 2)
- 1 cup buttermilk
- 2 cups Doritos crumbs (about 5 ounces)
- 3 tablespoons chile powder
- 1 teaspoon cumin
- 4 cups cooked brown rice
- 2 cups black beans
- 2 cups corn
- Lime-cilantro yogurt, recipe follows
- Lime wedges, for serving
- Chopped cilantro, for serving
- 11 ounces Greek yogurt
- A big handful of fresh cilantro
- 1 clove garlic
- Juice of 1 lime (about a teaspoon)
- 1 tablespoon olive oil
- Pinch sea salt
Preparation
Step 1
1. Heat the oven to 375 degrees and line a cookie sheet with foil (for easy clean-up).
2. Put the chicken breasts in a heavy-duty plastic bag and, using a rolling pin, pound them down until they’re even and flat (about 1/4 inch thick). Remove chicken from the bag and cut into 1-inch-wide strips, then into 2-inch pieces.
3. Place chicken pieces in a bowl and pour the buttermilk over them.
4. Mix the Doritos crumbs, chile powder and cumin in a shallow bowl.
5. Put a few chicken pieces at a time into the Doritos-chile mixture, tossing to make sure they are well covered, then lay out on a cookie sheet. Work in batches until all are coated.
6. Bake for 13 minutes.
7. While the chicken’s cooking, warm the rice, beans and corn in separate saucepans, or in the microwave.
8. Take the chicken out of the oven and let it rest 3 or 4 minutes while you assemble the bowls. In each bowl, layer: 1 cup of brown rice, 1/2 cup of black beans, 1/2 cup of corn. Now add 1/4 of the chicken. Drizzle some of the lime-cilantro yogurt on top, or serve on the side, along with lime wedges and chopped fresh cilantro.