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
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 BOWLS
Make and share this Chicken Burrito Bowls recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix 1/4 cup olive oil, taco seasoning mix and lime juice in a medium bowl. Add the chicken, toss to coat and marinate in refrigerator for at least 15 minutes or up to 3 days.
- After the chicken have marinated, heat a skillet or griddle and coat with 1 teaspoon of oil. Cook the chicken for 5 minutes per side, remove and allow to rest for 5 minutes before cutting into strips or bite-sized squares. To the skillet add the other teaspoon of oil, the onions and peppers to the pan and cook for 2 -5 minutes.
- Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil water in a large sauce pan, pour in rice and let simmer on low heat for 10 minutes or until the rice has absorbed the water and is soft.
- Remove from heat and add butter. Cover and set aside. When the butter has melted, toss the rice with minced cilantro, salt and lime juice.
- To serve, layer ingredients in small individual bowls as follows: rice, beans, corn, tomatoes, chicken, onions and peppers, avocado, cheddar, sour cream, jalapeno and chopped green onions.
Nutrition Facts : Calories 824.6, Fat 32.1, SaturatedFat 8.2, Cholesterol 94.4, Sodium 2062.3, Carbohydrate 98.8, Fiber 10.3, Sugar 5.8, Protein 36.5
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