Cajun Chicken Burrito Bowl Recipes

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

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!

CAJUN CHICKEN BURRITO BOWL

Steps:

• Heat 2 tsp oil in a boiling pan before adding the diced spring onion and garlic. When the onion starts to turn translucent, add the rice and stir while cooking for 2 mins. Add the spices, puree, mixed veg, 500ml boiled water + stock cube. Season well with salt and leave on medium-high heat, stiring occassionally. The rice is done when soft to eat and all water cooked away - water may need topping up before rice is fully cooked.
• Dice the chicken and cut the onion + pepper into strips, then toss with the spices + half the oil and season well with salt and pepper. Heat remaining oil in pan before adding the chicken/veg mix. Cook for 2 mins before turning the chicken, then add the diced garlic + chilli. Cook until chicken is done all the way through, then set aside to heat through before serving.
• Repeat this step for half the ingredients each time: Roughly chop the spinach and lettuce leaves and place a plate - taking up 1/3 of the space. Season with salt and pepper, squeeze over lemon juice and the bbq sauce. Drain the rice when done and add to the plate - taking up another 1/3. Reheat the chicken/veg mix if necessary and add to the plate.

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!

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!

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

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 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.