Chipotle Chicken Burrito Bowl Recipe By Tasty Food

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!

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY

Steps:

• In a plastic bag, place chicken thighs and 3 tablespoons of the olive oil. Add the chipotle powder, garlic powder, cumin, and salt. Seal the plastic bag and massage the meat until fully coated. Transfer to the refrigerator to marinate for at least 1 hour, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the pan and cook for 5 minutes on each side, or until the chicken is cooked through.
• Cube the chicken thighs on a cutting board and set aside.
• In a large bowl, place cooked brown rice, and top the chopped chicken thighs, green peppers, cherry tomatoes, black beans, corns, red onions, and cilantro.
• Drizzle 2 tablespoons of olive oil, lime juice, and season with salt and pepper over the bowl.
• Toss until well mixed.
• Enjoy!

CHICKEN CHIPOTLE BURRITO BOWLS

Steps:

• Heat oven to 350.
• Spray a rectangular glass baking dish with nonstick cooking spray.
• Arrange chicken in an even layer in baking dish.
• In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
• Sprinkle with tortilla pieces then bake for 30 minutes.
• To serve divide rice evenly among four serving bowls and top with chicken mixture.
• Garnish with sour cream, shredded cheese and cilantro if desired.

"CHIPOTLE" STYLE CHICKEN BURRITO BOWLS

Steps:

• Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo, set to the side;.
• Cook rice according to the directions on the box.
• In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons Extra Virgin Olive Oil;.
• Add chicken.
• While chicken is cooking, peel avacados and make guacamole according to package directions. Refrigerate.
• Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls. If you'd like, you can warm, the can of beans and corn (not together, or together). Don't warm the can of diced tomatoes, unless you like warm salsa/tomato mixture.
• Once chicken and rice is done, you can start plating. Letting everyone add the toppings of their choice is part of the fun of the meal!
• P.S.
• Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings (guacamole, black beans, cheese, corn, diced tomato mixture, sour cream, or anything else you think would be good).