As Florida kids stuck in North Carolina, we love re-creating our favorite sunshine state eats at home. This particular recreation was long overdue. In fact, after watching P inhale a Chicken Kitchen To-Go box during our last FL road trip, I knew I had to start making it at home. I promised him the second we got back to NC I would not only recreate this dish, but perfect it =)
What’s in it?
2 cups Mahatma yellow saffron rice, cooked
2 boneless skinless chicken breasts, grilled
1 diced tomato or two handfuls of halved cherry tomatoes
1 cup (or more!) of mushrooms or any other veggies you have on hand
1-2 cups chopped lettuce
1-2 cups black beans, drained and rinsed
2-3oz grated cheddar, chipotle cheddar, or mexican cheeses
P seasoned his chicken with poultry seasoning, freshly ground black pepper, and onion powder and tossed on the grill. For extra flavor and nutrients, add turmeric and garlic powder to the spice rub.
Creamy Curry Vinaigrette
3 Tbsp fresh or store bought mayo [or yogurt!]
1/2 tsp of curry powder, plus more to taste
1/2 tsp of white vinegar
a pinch of mustard powder + garlic powder
S+P to taste
Crazy about the sauce? Double it and pour it on everrrrything! <3
vegansarus chop chop add baked/fried tofu, guacamole, & veganize the the sauce
brontosaurus chop chop tofu it up or add sauteed veggies & extra black beans
t-rex chop chop take a cue from Paul & add grilled, seasoned chicken to the mix
Get Chop Chop-in’!
|it feels oh so wrong to say “Duh! Winning!” But…. Yeah.|
So… How was it?