CHICKEN BURRITO BOWLS
Chicken Burrito Bowls are loaded with corn, black beans, rice, chicken, guac, sour cream and an amazing dressing drizzled on top! These are great and healthy meal that you will love!
Provided by Alyssa Rivers
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- In a small bowl, add the olive oil and taco seasoning. Whisk together until combined.
- Slice chicken breast lengthwise down the middle if they are too thick. This will help cook the chicken faster and more evenly. Rub the chicken breasts generously on both sides with the oil/seasoning mixture.
- Place the chicken in a large skillet over medium-high heat. Cook for about 7 minutes on each side, or until the chicken is cooked through and the juices run clear.
- Remove from heat and allow the chicken to sit while you prepare the bowls.
- Evenly divide the bowl ingredients between 4 bowls. Slice the chicken and add 3 ounces of chicken to each bowl.
- Drizzle with cilantro ranch, and garnish with fresh cilantro and lime!
Nutrition Facts : Calories 197 kcal, Carbohydrate 25 g, Protein 14 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 44 mg, Sodium 144 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GRILLED CHICKEN BURRITO BOWL
Easy burrito bowl recipe loaded with juicy grilled chicken and ready in about 30 minutes
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 22
Steps:
- In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
- Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
- Remove from the grill and let it rest for 5 minutes before slicing.
- In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.
- Toss to combine then set aside. To assemble the bowls, add the greens at the bottom of each one, then 1 sliced chicken breast.
- Divide the remaining ingredients among the 2 bowls. Garnish with fresh cilantro and jalapeno and enjoy!
Nutrition Facts : Calories 655 kcal, Carbohydrate 57 g, Protein 36 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 243 mg, Fiber 14 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND BLACK BEAN BURRITO BOWL
With black beans, fresh salsa, a squeeze of lime, and creamy Greek yogurt on top of crisp romaine lettuce this Chicken Burrito Bowl is an excellent lunch.
Provided by Beachbody
Categories Main Course Salad
Time 20m
Number Of Ingredients 10
Steps:
- Combine rice, lime juice, and cilantro in a medium bowl; mix well.
- Evenly divide lettuce between 4 serving bowls.
- Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado.
- Top each bowl with 1 Tbsp. of yogurt; serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 375 kcal, Carbohydrate 40 g, Protein 29 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 643 mg, Fiber 9 g, Sugar 3 g
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
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 AND BEANS BURRITO BOWLS
Need help with dinner? All you need to do is open your pantry for this quick and easy weeknight meal that combines your favorite burrito flavors together in one bowl.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 20
Steps:
- In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
- In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
- In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
- Serve chicken and beans in bowls with rice and desired toppings.
Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 0 g
SLOW-COOKER CHICKEN BURRITO BOWLS
Make and share this Slow-Cooker Chicken Burrito Bowls recipe from Food.com.
Provided by Travis H.
Categories Chicken
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
- Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender - if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
- → Total cooking time from start to finish is 6 to 8 hours.
- Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
- Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.
CHICKEN AND REFRIED BEANS BURRITOS
Make and share this Chicken and Refried Beans Burritos recipe from Food.com.
Provided by Mr.MojoRisin
Categories Chicken Breast
Time 40m
Yield 4 Burritos, 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips.
- Heat Refried Beans over low heat while letting chicken cool and cutting vegetables.
- Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference).
- When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito.
- In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted.
- Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!
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