CHICKEN BURRITO BOWLS
Super Easy Chicken Burrito Bowls. Made with homemade salsa, cilantro lime rice and grilled chipotle chicken. Perfect for meal prep!
Provided by Kelley Simmons
Categories Main Course
Time 1h
Number Of Ingredients 26
Steps:
- Heat the oil in a medium saucepan.
- Add rice and cook until golden brown, 3-4 minutes.
- Add in garlic and cook for an additional minute.
- Stir in chicken broth, cover and simmer until tender about 20 minutes.
- Fluff with a fork and stir in cilantro and lime juice.
- Combine all of the ingredients in a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Add all of the ingredients including the chicken thighs to a large ziplock bag. Sprinkle with a little salt and pepper. Toss to coat the chicken and marinade for at least and hour or overnight.
- When you are ready to cook preheat the grill to 400 degrees and spray the grill with non stick cooking spray.
- Remove the chicken from the marinade and grill flipping halfway until fully cooked.
- Allow the chicken to rest on the cutting board before cutting into it, I usually wait 5 minutes.
- Cube the chicken into bite size pieces and set aside.
- When you are ready to assemble layer the cilantro lime rice, black beans, chicken, salsa and shredded lettuce. Top with any other favorite topping. I like jalapeños and sour cream. Serve immediately or package into airtight container for meal prep.
Nutrition Facts : Calories 352 kcal, Carbohydrate 34 g, Protein 26 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 464 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN BURRITO BOWLS
Steps:
- Place a scoop of quinoa in a bowl or insulated lunch container (for packing). Top with chicken, beans, guacamole, salsa and cilantro. Repeat with the remaining ingredients to make 3 more bowls.
- Place the chicken breasts in a slow cooker and sprinkle with the cumin, paprika, garlic powder, salt, onion powder, chili powder and diced onion.Toss and coat the chicken with the spices.
- Turn on the slow cooker to low and cook for 2 hours. Shred the chicken with 2 forks.
CHICKEN BURRITO BOWL RECIPE (CHIPOTLE COPYCAT)
This chicken burrito bowl, is a nutritious, delicious and filling meal. It's a healthier (and less expensive) chipotle copycat. Plus it's just as tasty (if not more so!). Great for meal prep and easy lunches.
Provided by Becky Hardin
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Cut chicken breast in bite size pieces
- Add chicken breast pieces in a medium sized bowl
- Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil
- Heat a non-stick pan on medium heat
- Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked
- Set chicken aside
- Cook rice according to box instructions
- In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken
- Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!
- Finely chop cilantro, tomato and onion. Add in a small bowl
- Add vinegar, lime juice and salt
- Mix well until everything is combined
Nutrition Facts : Calories 618 kcal, Carbohydrate 67 g, Protein 37 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 495 mg, Fiber 11 g, Sugar 5 g, ServingSize 1 serving
CHICKEN BURRITO BOWLS
Make and share this Chicken Burrito Bowls recipe from Food.com.
Provided by joyce_ringer
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400˚F/200˚C.
- 2. Line a baking sheet with foil.
- 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
- 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- 5. Salt and pepper the peppers and onions, tossing to coat.
- 6. Top each chicken breast with a generous pour of salsa.
- 7. Bake in a preheated oven for 25 minutes.
- 8. Rest chicken for 10 minutes, before slicing into strips.
- 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- 11. Meal-prep FTW! Enjoy!
Nutrition Facts : Calories 632.1, Fat 21.3, SaturatedFat 7.9, Cholesterol 86.3, Sodium 764.1, Carbohydrate 76, Fiber 12.7, Sugar 9.7, Protein 38.6
CHICKEN BURRITO BOWLS RECIPE
After school time is CRAZY! These Chicken Burrito Bowls are the perfect dinner!
Provided by Camille Beckstrand
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with chipotle dressing or your other favorite dressing.
Nutrition Facts : Calories 573 kcal, Carbohydrate 81 g, Protein 35 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 66 mg, Fiber 18 g, Sugar 8 g, ServingSize 1 serving
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
NAKED CHICKEN BURRITO BOWL
I love to eat at places like Qdoba® and Chipotle®, so I created my own chicken burrito at home, minus the tortilla! This is very easy for a weeknight meal and is very filling and healthy; the recipe can easily be increased for more people.
Provided by Janessa
Categories World Cuisine Recipes Latin American Mexican
Time 26m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Season chicken breasts with garlic powder, salt, and black pepper.
- Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
- Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
- Layer cooked rice, corn, black beans, and chicken on 2 serving plates. Top with Monterey Jack cheese, lettuce, salsa, and sour cream.
Nutrition Facts : Calories 894.4 calories, Carbohydrate 114.8 g, Cholesterol 117.6 mg, Fat 26.5 g, Fiber 20.1 g, Protein 55.8 g, SaturatedFat 14.3 g, Sodium 1997.5 mg, Sugar 8.5 g
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