Chicken Taco Crunch Bowl
- π 4 sesame rice paper crackers
- π₯¬ 3 cups baby arugula
- π₯ 3 cups shredded green leaf lettuce
- πΆ 1.5 cups cottage cheese
- π₯« Salsa verde
- π 2 lbs chicken breast
- π§ 1/4 of an onion
- π§ 2 garlic cloves
- π§ 2 tbsp chicken bouillon
- πΆοΈ 2 guajillo peppers
- π₯ 1/4 cup of diced cucumber
- πΆοΈ 1 Serrano pepper, chopped
- π 1 Roma tomato, small diced
- π§ 1/4 of an onion
- πΏ 1/4 cup of freshly chopped cilantro
- π‘ 1/2 yellow bell pepper
- π 2 big limes, juiced
- π§ 1 tsp of salt
- π§ 1 tsp of garlic powder
The Chicken Taco Crunch Bowl is an innovative and healthier take on the classic taco. This dish features a satisfying crunch from sesame rice paper crackers, serving as a delightful alternative to traditional fried tortillas. It's filled with succulent shredded chicken, fresh greens like baby arugula and lettuce, and topped with tangy pico de gallo, creamy cottage cheese, and vibrant salsa verde. This recipe offers a protein-packed experience that maintains all the deliciousness of a taco while adding a clean eating touch. Perfect for those seeking a crunchy and fulfilling meal without compromising on flavor.
Elevate your taco game with this Chicken Taco Crunch Bowl, a unique twist on traditional tacos. Instead of fried flour tortillas, enjoy the satisfying crunch of sesame rice paper as the perfect vessel for this delicious taco bowl. Filled with shredded chicken, fresh greens, tangy pico de gallo, vibrant salsa verde, and creamy cottage cheese, this dish is a crunchy, clean, and crave-worthy delight. Would you dare to try this taco glow-up?
Ingredients
π 4 sesame rice paper crackers
π₯¬ 3 cups baby arugula
π₯ 3 cups shredded green leaf lettuce
πΆ 1.5 cups cottage cheese
π₯« Salsa verde
For Shredded Chicken:
π 2 lbs chicken breast
π§
1/4 of an onion
π§ 2 garlic cloves
π§ 2 tbsp chicken bouillon
πΆοΈ 2 guajillo peppers
For Pico de Gallo:
π₯ 1/4 cup of diced cucumber
πΆοΈ 1 Serrano pepper, chopped
π
1 Roma tomato, small diced
π§
1/4 of an onion
πΏ 1/4 cup of freshly chopped cilantro
π‘ 1/2 yellow bell pepper
π 2 big limes, juiced
π§ 1 tsp of salt
π§ 1 tsp of garlic powder
Instructions
1- Prep the Rice Paper:
- Place sesame rice paper crackers in the microwave for one minute, or until they puff up fully and become crispy.
2- Cook and Shred the Chicken:
- In a pot, combine chicken breasts with onion, garlic cloves, chicken bouillon, and guajillo peppers.
- Add enough water to cover the chicken and cook on medium heat for 40 minutes or until the chicken is tender and easy to shred.
- Remove the chicken from the pot and shred it using two forks.
- Blend the cooked veggies from the pot with some broth to create a sauce.
- Return the shredded chicken to the pan, add the sauce, and cook until slightly reduced, ensuring that the chicken remains juicy.
3- Prepare Pico de Gallo:
- In a mixing bowl, combine diced cucumber, chopped Serrano pepper, diced Roma tomato, onion, chopped cilantro, yellow bell pepper, lime juice, salt, and garlic powder.
- Mix well and set aside.
4- Assemble the Taco Bowls:
- Start with a bed of greens (baby arugula and green leaf lettuce) inside each crispy sesame rice paper bowl.
- Top with a generous serving of shredded chicken.
- Add a dollop of cottage cheese and a spoonful of salsa verde.
- Finish with a scoop of pico de gallo on top.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 bowls
Calories: Approximately 350 calories
Proteins: 40g
Fats: 10g
Carbohydrates: 20g
Equipment: Microwave, pot, pan, blender, mixing bowl
Cooking Tips:
- Ensure the rice paper is fully puffed to achieve maximum crunch.
- Adjust spices and lime juice in the pico de gallo according to personal taste.
YouTube channel - No Way JosΓ© Cuisine:
Comments