chicken burrito bowl

Easy burrito bowl recipe loaded with juicy grilled chicken and ready in about 30 minutes

Grilled Chicken Burrito Bowl

Boneless, Skinless Chicken Breasts

Cup Cooked Brown Rice

Lime

Avocado (sliced)

Cups Mixed Greens

½ Cup Black Beans

½ Cup Canned corn, drained (or grilled)

Tomatoes

Tbsp Greek yogurt

½ Red onion (diced)

Jalapeno Pepper (sliced)

Sea salt and black pepper,

cilantro,

Tbsp Olive oil

lime juice

Paprika

½ tsp Ground Cumin

¼ tsp Chili Powder

¼ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp Dried Oregano

salt

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!

Fajita Chicken Burrito Bowl is packed with juicy golden chicken, cilantro lime rice, avocado and a delicious dressing! Perfect for meal prep!

Fajita Chicken Burrito Bowl

garlic, (minced)

chili, ((adjust to your desired spice preference))

cumin and salt

fresh chopped cilantro, ((optional))

chicken thighs, (skinless and boneless (1 pound or 500 grams))

large bell peppers

long grain white rice, ((or Jasmine))

chicken stock (or broth)

lime juice, ((juice of 1 lime))

2-3 tablespoons finely chopped cilantro, ((or parsley) -- adjust to your taste)

Romaine lettuce leaves

(200 g) can black beans, (washed and drained)

(200 g) corn

red onion, (chopped)

avocado (peeled, seeded and sliced)

olive oil

finely chopped cilantro, ((or parsley) -- adjust to your taste)

garlic, (crushed)

brown sugar

Cumin

red chili flakes ((optional))

In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.

Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.Transfer chicken to a warm plate, loosely tent with foil and let rest.&nbsp;

Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.

For Chicken:

While the chicken is marinading or cooking, cook rice:&nbsp;Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.

Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.

For Rice:

Whisk dressing ingredients together to combine.

Dressing:

Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.

Assembly:

Say good-bye to fast food (like Chipotle) and hello to this healthy homemade DIY chicken burrito bowl.  Packed with ground chicken, black beans, corn, tomatoes and cauliflower rice these burrito bowls are both delicious and nutritious.

Chicken Burrito Bowl | Lunch Meal Prep

garlic, chopped

cauliflower rice

scallions, chopped

cilantro, (chopped)

chicken

taco seasoning

black beans,

corn, (defrosted)

cherry tomatoes, (quartered)

greek yogurt

chipotle in adobe sauce

Heat one teaspoon of oil into a large non-stick saute pan.  Toss in garlic with a pinch of salt and sauté until fragrant.

Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water).  Pop on the lid and cook for 3-4 minutes or until the rice is tender.  Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice.  Set aside.

Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken.  Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.

Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices.  Cook for a couple more minutes or until chicken is cooked through.  Shut off the heat and allow to cool.

Once all of your ingredients are prepped and ready to go, you are ready to assemble your bowls.

Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken and tomatoes.  Repeat until you make 4 burrito bowls.

*OPTIONAL: combine greek yogurt, chipotle sauce and lime juice.  Mix well!  

Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce before eating.  Enjoy!

https://www.youtube.com/watch?v=SxH1PCdaRT4&t=5s

Say good-bye to fast food (like Chipotle) and hello to this healthy homemade DIY chicken burrito bowl.  Packed with ground chicken, black beans, corn, tomatoes and cauliflower rice these burrito bowls are both delicious and nutritious.

Chicken burrito bowls are perfect for lunch time meal prep (great for dinner too!) and can easily be made vegan or vegetarian by swapping crispy baked tofu for the chicken (recipe link below).  Enjoy!

PRINT RECIPE HERE: https://cleananddelicious.com/chicken-burrito-bowls/

INGREDIENTS & PRODUCTS USED + MENTIONED:
Homemade taco seasoning: https://youtu.be/GSyGGYMDSDM
Crispy baked tofu: https://youtu.be/LgYghvu6Vj4
12-inch saute pan: https://amzn.to/2ZKoMeF
3-cup meal prep containers: https://amzn.to/2LaIjNe

WEBSITE: https://cleananddelicious.com/
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TWITTER: https://twitter.com/DaniSpies

MORE C&D MEAL PREP IDEAS:
Whole 30 Meal Prep: https://youtu.be/x5ftsa2Qcpo
Healthy Meal Prep: https://youtu.be/x5ftsa2Qcpo
Low Carb Meal Prep: https://youtu.be/UcONPapEFRw

CHICKEN BURRITO BOWL RECIPE
1 tablespoon olive oil
1 clove garlic, chopped
4 cups cauliflower rice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 tablespoon lime juice
1.25 pounds ground chicken
2 tablespoons taco seasoning
2 cups black beans, drained and rinsed
2 cups frozen corn, defrosted
1 pint cherry tomatoes, quartered
1/2 cup greek yogurt
2 tablespoons chipotle in adobe sauce
1 tablespoon lime juice

INSTRUCTIONS
Heat one teaspoon of oil into a large non-stick saute pan.  Toss in garlic with a pinch of salt and sauté until fragrant.

Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water).  Pop on the lid and cook for 3-4 minutes or until the rice is tender.  Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice.  Set aside.

Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken.  Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.

Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices.  Cook for a couple more minutes or until chicken is cooked through.  Shut off the heat and allow to cool.

Once all of your ingredients are prepped and ready to go, you are ready to assemble your bowls.
Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken and tomatoes.  Repeat until you make 4 burrito bowls.

*OPTIONAL: combine greek yogurt, chipotle sauce and lime juice.  Mix well!  

Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce before eating.  Enjoy!

NOTES
*You can eat these burrito bowls hot, cold or room temperature.  

NUTRITION
Calories: 517kcal | Carbohydrates: 57g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 358mg | Potassium: 2077mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1201IU | Vitamin C: 115mg | Calcium: 115mg | Iron: 5mg

PRINT RECIPE HERE: https://cleananddelicious.com/chicken-burrito-bowls/

Disclaimer: product links may include affiliate links.
#chickenburritobowl #burritobowl #lunchmealprep #mealprep

CHICKEN BURRITO BOWL | lunch meal prep

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn chicken burrito into a low carb burrito bowl.

Chicken Burrito

brown rice (rinsed & drained)

black beans (rinsed & drained (skip if cooking on the stove))

chicken breasts (boneless & skinless)

tbsp taco seasoning (low sodium)

tbsp cumin

garlic powder

water broth

salsa

corn (frozen

cilantro (chopped)

onion

oz any soft cheese (shredded)

green or red cabbage (thinly shredded)

17 large whole wheat tortillas

In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.

Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.

After Instant Pot has finished cooking, do Quick Release by turning the valve to Venting. If beans look a bit dry on top, it's OK. They will soak up more liquid as you stir.

Shred chicken using 2 forks right in the pressure cooker. Then add salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Instant Pot

The only difference is that you will have to use 2 x 15 oz cans of low sodium black beans, rinsed &amp; drained.

In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water (everything but black beans). Cover, bring to a boil, reduce heat to low and cook for 45 minutes or until water is absorbed.

Shred chicken right in the pot. Add canned black beans, salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

Stovetop

Tear 17 sheets of aluminum foil for wrapping the burrito.

Place tortilla on top of foil. Add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese.

Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. Picture tutorial above will help.

How to Wrap Burrito

If frozen, thaw first overnight in the fridge.

Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. I was surprised as well.

That's why I like to broil for 10-15 minutes.

You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

How to Reheat Burrito

https://content.jwplatform.com/videos/CrLo2Ltp.mp4

Busy? Meal prep 17 burritos in 30 minutes in your pressure cooker and freeze for later. Or turn into a low carb burrito bowl.

Healthy Chicken Burrito Recipe

Healthy Chicken Burrito Bowls with Cilantro-Lime Dressing

cilantro

plain Greek yogurt

Tbs. lime juice

garlic cloves, roughly chopped

white wine vinegar

tsp salt

chicken thighs

pepper

Tbs. taco seasoning

(1) 3-pack Romaine lettuce, chopped

corn,

cherry tomatoes, halved

brown rice

lime

Tbs. cilantro, minced

DRESSING: Puree all Cilantro-Lime Dressing ingredients in a food processor or blender. There will be small flecks of cilantro that are visible.

CHICKEN: Place a large skillet over medium-high heat. Coat pan with a thin layer of olive oil. While oil heats, pat chicken dry and season with salt and pepper. Sprinkle taco seasoning over both sides of chicken thigh. Add chicken to pan. Cook for 12-15 minutes (flipping halfway through cooking) or until chicken is no longer pink in the center. Remove chicken from skillet, dice and set aside.

CORN: While the chicken cooks, heat a pot containing enough water to cover the corn cobs over high heat. Once water boils, add corn and turn down heat to medium. Allow corn to cook for 3-5 minutes or until tender-crisp. Use tongs to remove the corn from the pot and immediately place it under cold running water to stop the cooking process. Use a sharp knife to remove the corn kernels from the cob. Set corn aside.

RICE: Cook the rice according to package instructions. Place warm rice into a medium size mixing bowl. Add minced cilantro, the juice of 1 lime and a pinch of salt and pepper. Stir to incorporate.

ASSEMBLY: To each bowl, add 1/4 of the Romaine, 1/4 of the corn, 1/4 of the slice cherry tomatoes, 1/4 o the diced chicken. Drizzle with cilantro-lime dressing.

I made this but instead of taco seasoning I marinated the chicken in a mixture of cilantro, garlic, chilies, lime and roasted tomatoes and baked them (chicken breasts). Fabulous recipe, thanks!

DIY Chipotle Burrito Bowl

vegetable oil

chipotle peppers in adobo (finely chopped)

cumin

oregano

black pepper

boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

white basmati rice

water

pinto beans (warmed)

charred corn (warmed)

guacamole

pico de gallo

finely shredded monterey jack cheese

Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.

Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.

Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Remove the chicken from the marinade and season with salt and pepper. Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and use as needed.

For the Chicken

In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice.

Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.

Add in the cilantro and fluff rice with a fork.

For the Rice

Arrange equal parts of the white rice and chopped grilled chicken in 4 bowls. Top with equal parts of the pinto beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.

To assemble

Because all of the ingredients are made from scratch, homemade burrito bowls are a labor of love, However, since many of the toppings can be prepped (and frozen) in advance, we like to meal prep these burrito bowls over the weekend for easy weeknight meals and lunches.

Chicken Burrito Bowl Recipe

limes (, juiced)

garlic (, minced)

onion (, minced)

green pepper (, minced)

coriander

sea salt

cilantro (, chopped)

chicken breasts (, cubed)

cauliflower (,

zucchini (,

carrots (,

quinoa

chicken broth

Chorizo pinto beans

Chimichurri

Lime wedges

Preheat oven to 400F and line two baking sheets with foil or parchment paper.

In a small bowl, whisk together lime juice, garlic, onion, green pepper, salt, black pepper, coriander, cumin, olive oil and cilantro.

Place the cubed chicken on one of the baking sheets , then pour the marinade over the chicken and toss to combine

Bake for 15-20 minutes, or until chicken is fully cooked (165F)

Chicken

Place the cauliflower, zucchini and carrots on the second baking sheet, then add the olive oil and toss to coat the veggies.

Sprinkle with salt and pepper then bake 15-20 minutes until vegetables are tender on the inside but still crisp.

Vegetables

Combine quinoa, chicken broth and salt in a small pan and bring to a boil over medium high heat.

Once the mixture comes to a boil, turn back heat to low and cover with a lid.

Simmer quinoa for 15 minutes or until all water is absorbed, then turn off heat and let rest 5 minutes.

Quinoa

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