Chicken Burrito Bowl Food

CHICKEN BURRITO BOWL

Steps:

• Heat the oven to 200C/180C fan/gas 6. Rub the sweet potato wedges with 1 tbsp oil, season and bake for 20 mins, or until tender but slightly crisp at the edges. Cover to keep warm.
• Meanwhile, heat the remaining oil in a frying pan, then briefly fry the garlic and most of the onion. Add the chicken and fry for another 7-10 mins, or until the chicken is cooked through. Add the vinegar, honey and black beans and stir to combine, then cook for 2 mins. Add the rice from the pouch, breaking it up as you stir, and warm everything through for 5 mins.
• Divide the rice mixture between two shallow bowls. Combine the tomato, remaining onion, the lime juice and zest and the coriander. Arrange half of the avocado over each bowl along with half of the sweet potato wedges. Spoon on some of the salsa and top with some tortilla strips. Serve with hot sauce and lime wedges, if you like.

CHICKEN BURRITO BOWLS

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!

CHICKEN BURRITO BOWLS

Steps:

• Combine tomatoes, onions, peppers, 1/4 cup cilantro and 2 Tbsp. dressing.
• Cook rice as directed on package, omitting salt and substituting 1/4 cup of the remaining dressing for 1/4 cup of the water. Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done. Add beans; cook 1 to 2 min. or until heated through, stirring frequently.
• Add remaining cilantro to rice; mix well. Spoon into 4 shallow bowls; top with chicken mixture, cheese, tomato mixture and avocados.

NAKED CHICKEN BURRITO BOWL

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.

CHICKEN BURRITO BOWLS

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.

GRILLED CHICKEN BURRITO BOWL

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!

CHICKEN BURRITO BOWL RECIPE (CHIPOTLE COPYCAT)

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

SLOW-COOKER CHICKEN BURRITO BOWLS

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.

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

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!

CHICKEN BURRITO BOWLS

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!

INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS

Steps:

• Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute. Serve immediately, garnished with cilantro, if desired.

BURRITO BOWLS WITH CHICKEN

Steps:

• To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder.
• Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.
• Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
• Chop the cooked chicken into bite sized pieces.
• Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
• Divide the rice between 4 bowls. Arrange the chicken, beans, salsa, avocado, sour cream and lettuce on top of the rice. Serve immediately.

HEALTHIER "COPYCAT" CHIPOTLE BURRITO BOWL RECIPE

Steps:

• In a small sauce pan, combine the rice and water.
• Cover and bring to a low boil over medium-high heat, then lower the temperature to low and simmer until all the water has been absorbed.
• Use a fork to fluff the rice, then add in the lime juice and cilantro.
• Mix well, and cover while you work on the rest of the recipe.
• Heat a large skillet over medium heat, and spray with olive oil.
• Add the chicken, season with salt and pepper and cook for 5 minutes.
• Add the corn and cook 10 more minutes, until the chicken is cooked through.
• To 4 bowls (or meal prep containers) add 1/4 of the rice, 1/4 of the chicken and corn, 1/4 of the beans, 1/4 of the pico de Gallo, and 1/4 of the lettuce.
• Top each bowl with 1/8 cup of cheese and serve with desired additional toppings.