This simple spice rub really kicks up the flavor of this dish!
MEXICAN-STYLE CHIK'N BOWL WITH ROASTED TOMATILLO SALSA
Makes 4 servings
Prep Time: 15 min
Marinate Time: 30 min.
Cook Time: 15-20 min
Ingredients-
Spice Rub
1 Tbsp. extra virgin olive oil
1 tsp. cumin
1 tsp. dark brown sugar
1/2 tsp. dried oregano
1/2 tsp. smoked Spanish paprika
1/2 tsp. hot adobo powder (or garlic powder)
1 box Quorn Naked Chik'n Cutlets (4 cutlets)
1 box (7 oz.) Black Beans & Rice Mix
Roasted Tomatillo Salsa
3-4 tomatillos (about 6 oz.)
1/2 cup diced avocado
2 Tbsp. diced red onion
1 small tomato, seeded, diced
1 Tbsp. fresh chopped cilantro
1-1/2 tsp. fresh lime juice
1/8 tsp. garlic powder
salt & pepper to taste
Directions -
1) Combine all spice rub ingredients in a small, shallow bowl. Coat cutlets completely in the rub mixture. Cover; let stand at room temperature 25-30 minutes.
2) Meanwhile, prepare rice mix as per package directions. Keep warm.
3) To make the roasted tomatillo salsa, remove husks from tomatillos and rinse under water to remove stickiness. Broil on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Cool to room temperature. Coarsely chop and place in medium bowl. Toss together with remaining salsa ingredients. Set aside.
4) Remove cutlets from marinade and frill or cook in oven as per package directions (note, cooking time will be less since the cutlets are now partially thawed from sitting at room temperature).
5) For each serving, spoon a portion of prepared rice on plate. Place 1 cooked, sliced cutlet on top and about 1/4 cup of the salsa on top of the cutlet.
* There are so many great packaged rice, couscous, quinoa, etc. blends to choose from these days. Not only are they easy to prepare. but trying different ones in this recipe can easily turn this into a whole different meal!
* To lighten up the meal, serve a tossed salad instead of the rice blend.