Burrito Chicken Bowls

Helga Glaesel de BlandingJune 20, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This Chicken Burrito Bowl is another of my go to recipes for busy weeks. It’s a convenient one bowl meal that you can easily meal prep to get a healthy lunch or dinner.

As you may know, I cook one day a week for an entire work week’s worth of food. I usually combine different cooking methods to make it more efficient, so I can finish faster, for example: I’ll prepare a ground beef recipe on the stove top, while chicken is baking in the oven and the crock pot might be cooking up some pulled pork at the same time. I make 1 cup of brown rice to have as a side to go with any of the meats, and a couple of green veggies to mix and match. There’s always a bag of mixed greens to mix it up as well. And that’s pretty much how I get through the week.

For this recipe, I used the oven to cook up my chicken breasts which I had seasoned with taco or fajita spices. You can cook them on a griddle pan if you prefer, over medium high heat about 4 minutes on each side. It helps to butterfly cut the chicken breasts open, and give them a light pounding to give them an even thickness and that way you will get them evenly cooked.

This bowl is packed with flavor! After the chicken has hooked, slice the breasts. Get your canned corn, black beans, brown rice, shredded ice berg lettuce, some diced tomato and build your bowl with those ingredients. To add extra flavor, you can sprinkle some fresh cilantro, add a dollop of sour cream and your favorite hot sauce. It is really satisfying and the shredded lettuce really helps it all come together.

Helga

Burrito Chicken Bowls

Adapted from My Food Story

Serves 4

Ingredients:

For the chicken:
4 chicken breasts
Taco of fajita Seasoning
1 teaspoon salt
1 tablespoon olive oil

2 cups diced tomato
2 cups canned corn kernels
3 cups cooked brown rice
2 cups canned black beans
shredded iceberg lettuce
sour cream
lime

Procedure:

Season the chicken breasts with salt, olive oil and taco seasoning. Either cook them on a skillet, approximately for 4 minutes on each side, or bake them at 400F for 30 minutes.
When chicken is cooked, let the breasts rest for 10 minutes, and then cut into slices to start assembling your bowls.
Divide the ingredientes into 4 bowls: brown rice, black beans, corn, tomato and shredded lettuce. Top with chicken slices and a dollop of sour cream and finally, some chopped cilantro. Serve with a lime wedge.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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