Chicken Burrito Bowl Recipes

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CHICKEN BURRITO BOWLS



Chicken Burrito Bowls image

Make and share this Chicken Burrito Bowls recipe from Food.com.

Provided by joyce_ringer

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt and pepper
1 (10 ounce) jar salsa
3 cups cooked brown rice, divided
10 ounces black beans, drained and rinsed
1 (10 ounce) can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
fresh cilantro (to garnish)

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!

Nutrition Facts : Calories 632.1, Fat 21.3, SaturatedFat 7.9, Cholesterol 86.3, Sodium 764.1, Carbohydrate 76, Fiber 12.7, Sugar 9.7, Protein 38.6

CHICKEN BURRITO BOWLS



Chicken Burrito Bowls image

Super Easy Chicken Burrito Bowls. Made with homemade salsa, cilantro lime rice and grilled chipotle chicken. Perfect for meal prep!

Provided by Kelley Simmons

Categories     Main Course

Time 1h

Number Of Ingredients 26

1 can (15.5 ounces) black beans (rinsed and drained)
2 cups romaine lettuce (washed and shredded)
Cilantro lime rice (recipe follows)
Salsa (recipe follows)
Chicken (recipe follows)
1 tablespoon olive oil
1 cup long grain white rice
3 cloves garlic (minced)
2 cups chicken broth
3 tablespoons cilantro (roughly chopped)
2 tablespoons lime juice
2 cups diced tomatoes
1/2 cup red onion
3 cloves garlic (minced)
1/8 teaspoon cumin
1/4 cup cilantro (chopped)
salt and pepper (to taste)
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons chipotle in adobo sauce
1/2 lime
2 tablespoons oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon oregano
salt and pepper

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.

Nutrition Facts : Calories 352 kcal, Carbohydrate 34 g, Protein 26 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 464 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

NAKED CHICKEN BURRITO BOWL



Naked Chicken Burrito Bowl image

I love to eat at places like Qdoba® and Chipotle®, so I created my own chicken burrito at home, minus the tortilla! This is very easy for a weeknight meal and is very filling and healthy; the recipe can easily be increased for more people.

Provided by Janessa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 26m

Yield 2

Number Of Ingredients 10

2 skinless, boneless chicken breasts
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 (15.25 ounce) can white corn kernels, drained
1 (15 ounce) can black beans, drained
1 ½ cups cooked long-grain white rice
½ cup shredded Monterey Jack cheese
¾ cup chopped lettuce
⅓ (8 ounce) jar salsa
½ cup sour cream

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.

Nutrition Facts : Calories 894.4 calories, Carbohydrate 114.8 g, Cholesterol 117.6 mg, Fat 26.5 g, Fiber 20.1 g, Protein 55.8 g, SaturatedFat 14.3 g, Sodium 1997.5 mg, Sugar 8.5 g

GRILLED CHICKEN BURRITO BOWL



Grilled Chicken Burrito Bowl image

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

2 Boneless, Skinless Chicken Breasts
1 Cup Cooked Brown Rice
1 Tbsp Lime Juice
1 Small Avocado (sliced)
2 Cups Mixed Greens
½ Cup Black Beans
½ Cup Canned corn, drained (or grilled)
⅓ Cup Cherry Tomatoes (cut into quarters)
2 Tbsp Greek yogurt
½ Red onion (diced)
1 Jalapeno Pepper (sliced)
Sea salt and freshly ground black pepper, to taste
A small handful of chopped cilantro, plus more to garnish
2 Tbsp Olive oil
1 Tbsp Fresh lime juice
½ tsp Paprika
½ tsp Ground Cumin
¼ tsp Chili Powder
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Dried Oregano
A pinch of salt and pepper, or to taste

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 BURRITO BOWL RECIPE (CHIPOTLE COPYCAT)



Chicken Burrito Bowl Recipe (Chipotle Copycat) image

This chicken burrito bowl, is a nutritious, delicious and filling meal. It's a healthier (and less expensive) chipotle copycat. Plus it's just as tasty (if not more so!). Great for meal prep and easy lunches.

Provided by Becky Hardin

Categories     Main Course

Time 25m

Number Of Ingredients 20

2 chicken breasts
2 tbsp extra virgin olive oil
1 tsp paprika
1 tsp cumin
1/2 tsp ground chili pepper
1/2 tsp salt
1/2 tsp black pepper
1 cup corn (canned)
1 cup black beans (canned)
1 cup rice (boiled)
2 cups romaine lettuce (chopped)
1 avocado (sliced)
¼ cup sour cream
¼ cup shredded cheddar cheese
1 tbsp cilantro (finely chopped)
½ to mato (chopped)
½ onion (chopped)
2 tbsp white vinegar
Juice of 2 limes
Pinch of salt

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

Nutrition Facts : Calories 618 kcal, Carbohydrate 67 g, Protein 37 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 495 mg, Fiber 11 g, Sugar 5 g, ServingSize 1 serving

SLOW-COOKER CHICKEN BURRITO BOWLS



Slow-Cooker Chicken Burrito Bowls image

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

1 -1 1/2 lb boneless skinless chicken breast
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken stock, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn

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 BURRITO BOWL



Chicken burrito bowl image

Whip up a simple chicken burrito bowl for a satisfying lunch for two. Pile on avocado, sweet potato wedges and tortillas for an easy, filling meal

Provided by Good Food team

Categories     Lunch, Supper

Time 45m

Number Of Ingredients 15

1 small sweet potato, cut into wedges
2 tbsp oil
1 garlic clove, chopped
1small red onion, finely chopped
1 skinless chicken breast, sliced into strips
1 tbsp cider vinegar
1 tsp honey
400g can black beans, drained and rinsed
250g pouch Uncle Bens Mexican-style rice
1 medium tomato, chopped
1 lime, zested and juiced
handful coriander leaves, chopped
1 avocado, stoned and sliced
1 small tortilla, sliced into strips and grilled until crisp
hot sauce and lime wedges, to serve (optional)

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.

Nutrition Facts : Calories 772 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 14 grams sugar, Fiber 17 grams fiber, Protein 32 grams protein, Sodium 1.63 milligram of sodium

HEALTHY CHICKEN BURRITO BOWL



Healthy Chicken Burrito Bowl image

Versatility is the name of the game in this deconstructed Healthy Chicken Burrito Bowl: the simple cilantro-lime marinade works just as well for fish and shrimp as it does for chicken, and the rice and beans can be switched out for your favorite grains and legumes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 12

3 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons minced garlic
1/4 cup roughly chopped cilantro leaves, plus whole leaves for serving
1/3 cup safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
4 small boneless, skinless chicken breast halves (1 1/2 pounds)
2 cans (15 ounces each) black or pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
3 cups cooked brown or white rice
1 avocado, peeled, pitted, and sliced
Salsa or hot sauce, for serving

Steps:

  • In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients.
  • Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes.
  • Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces.
  • To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY



Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

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

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

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



Chicken Burrito Bowls image

Provided by Food Network

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

2 cups cooked quinoa
2 cups prepared Mexican-style shredded chicken, recipe follows (or substitute rotisserie chicken)
2 cups cooked black beans
1 cup guacamole
1 cup salsa
1/2 cup chopped fresh cilantro
4 boneless, skinless chicken breasts
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 yellow onion, diced

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.

CHIPOTLE CHICKEN BURRITO BOWL RECIPE BY TASTY



Chipotle Chicken Burrito Bowl Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, olive oil, chipotle powder, garlic powder, cumin, salt, oil, brown rice, green pepper, cherry tomato, canned black bean, corn, red onion, fresh cilantro, lime, salt, pepper

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

3 boneless, skinless chicken thighs
5 tablespoons olive oil, divided
1 tablespoon chipotle powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 tablespoon oil
3 cups brown rice, cooked
1 cup green pepper, diced
1 cup cherry tomato, halved
½ cup canned black bean, drained and rinsed
½ cup corn
½ cup red onion, diced
½ cup fresh cilantro
1 lime, juiced
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 1021 calories, Carbohydrate 157 grams, Fat 30 grams, Fiber 11 grams, Protein 31 grams, Sugar 6 grams

CHICKEN BURRITO BOWLS RECIPE



Chicken Burrito Bowls Recipe image

After school time is CRAZY! These Chicken Burrito Bowls are the perfect dinner!

Provided by Camille Beckstrand

Categories     Main Course

Time 10m

Number Of Ingredients 10

2 cups cooked chicken ((shredded) )
2 cups cooked rice
15 ounces black beans (1 can, rinsed and drained)
15 ounces corn (1 can, drained)
2 roma tomatoes (diced)
1 green bell pepper (diced)
1 onion (diced)
1 avocado (diced)
4 cups romaine lettuce (shredded)
optional toppings; green onions, olives, banana peppers, jalapenos, sour cream, guacamole, salsa, etc.

Steps:

  • To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with chipotle dressing or your other favorite dressing.

Nutrition Facts : Calories 573 kcal, Carbohydrate 81 g, Protein 35 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 66 mg, Fiber 18 g, Sugar 8 g, ServingSize 1 serving

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2017-06-16 Pour marinade over the chicken, seal the bag and let marinate for several hours in the refrigerator. Grill chicken until internal temperature reaches 165ºF. Take off grill and let rest. Meanwhile, prepare your burrito bowls by layering cooked rice, black beans and lettuce. Add spoonfuls of any toppings desired.
From lilluna.com


CHICKEN BURRITO PROTEIN BOWL {CHIPOTLE INSPIRED RECIPE ...
2022-03-21 To make the chicken, stir together oil, lime juice, chopped chilies, adobo sauce, garlic powder, and salt in a large bowl. Add chicken and toss to coat. Cover and let sit in the refrigerator for at least 2 hours or up to overnight. Heat a large pan over medium-high heat.
From feelgoodfoodie.net


EASY CHICKEN BURRITO BOWLS RECIPE | THE RECIPE CRITIC
2022-02-03 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.
From therecipecritic.com


CHICKEN BURRITO BOWLS | HEALTHY MEAL PREP RECIPE | CLEAN ...
2019-08-30 Heat olive oil in a non-stick saute pan and sauté garlic until fragrant. Add cauliflower rice, season with salt, pepper and chicken broth (or water) and cook until tender. Transfer to a bowl, cool and stir in scallions, cilantro and lime juice. Heat a saute pan over medium heat, add olive oil and ground chicken.
From cleananddelicious.com


GRILLED CHICKEN BURRITO BOWLS - RECIPE GIRL
2020-07-25 Preheat the oven to 375 degrees F. Slice corn tortillas into thin strips and spread out on a baking sheet. Toss with olive oil and spices. Bake for 10 to 12 minutes until lightly browned and crispy. Stir once halfway through to ensure even cooking.
From recipegirl.com


ONE-POT CHICKEN BURRITO BOWL RECIPE - NO. 2 PENCIL
2020-10-05 Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes, or until rice is tender. Season with additional salt and pepper as needed. Sprinkle with cheese, recover and let set for 2-3 minutes off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream and guacamole.
From number-2-pencil.com


CILANTRO LIME CHICKEN BURRITO BOWLS | GIMME DELICIOUS
Instructions. Marinate: In a large bowl, whisk the lime juice, lime zest, cilantro, olive oil, garlic, and spices. Add the chicken and combine until the chicken is coated in the marinade. Cover and chill for 30 minutes or up to overnight. Cook: Heat a grill …
From gimmedelicious.com


EASY ONE-PAN CHICKEN BURRITO BOWLS | GIMME DELICIOUS
Heat a large pan or pot to medium heat. Add the cubed chicken, onion and olive oil. Saute for 2-3 minutes or until the chicken is cooked and the onions are lightly browned. Add the black beans, corn, tomatoes, green chiles,salsa, jasmine rice, taco seasoning,cumin, chili powder and salt & pepper. Pour in chicken stock or water and then bring to ...
From gimmedelicious.com


CHICKEN BURRITO BOWLS RECIPE | EATINGWELL
In a 10-inch nonstick skillet heat oil over medium. Add chicken; cook 6 to 8 minutes or until no longer pink, turning once. Remove and let stand 5 minutes. Cut into strips. Step 3. In a small bowl combine avocado, cilantro, yogurt and lime juice until nearly smooth.
From eatingwell.com


CHICKEN BURRITO BOWL (CHIPOTLE COPYCAT) | HOW TO FEED A LOON
2022-01-30 In a medium bowl, whisk together 2 tbsp of the vegetable oil with all of the other ingredients except the chicken. Fire up your grill to medium-high heat. Remove the chicken from the bag (or dish). Place on the grill and cook until fully cooked (internal temperature of 165°F), turning a couple times.
From howtofeedaloon.com


EASY CHICKEN BURRITO BOWLS RECIPE | EHOW
2021-08-25 Step 1. In a large skillet over medium heat, warm about 3 tablespoons of oil. Add the ground chicken and taco seasoning. Cook until the chicken is no longer pink, about 5 minutes, while breaking it up with a spatula. Advertisement.
From ehow.com


THE EASIEST CHICKEN BURRITO BOWL YOU'LL WANT TO MAKE EVERY ...
2022-01-20 In this recipe, it’s more convenient to just use pre-made taco seasoning! But if you want to make your own version, here’s what you need to make 2 TBSP taco seasoning (the amount needed in this recipe). 2 tsp chili powder. 2 tsp ground cumin. 1/2 tsp onion or garlic powder. 1/2 tsp dried oregano.
From workweeklunch.com


CHICKEN BURRITO BOWLS - JO COOKS
2020-06-03 Instructions. In a large skillet, heat the olive oil; season the chicken with the tex mex seasoning. Add chicken to skillet and cook until no longer pink. Add onion and bell pepper to skillet and cook for about 5 min until onion is caramelized. Add additional olive oil if necessary.
From jocooks.com


CHICKEN BURRITO BOWL - A ONE SKILLET RECIPE READY IN ONLY ...
Stir and bring the mixture to a simmer. Cover the Chicken Burrito Bowl with a lid that fits the skillet and and reduce the heat to low. Continue to cook, stirring occasionally for about 20 minutes. During the last 5 minutes of the cook time, add the frozen corn. The mixture is ready when the rice is cooked through and tender.
From makeyourmeals.com


EASY CHICKEN BURRITO BOWL RECIPE | EASY DINNER IDEAS
2022-05-02 How to Make A Chicken Burrito Bowl. These bowls are easy to assemble and even easier to eat! Assemble. Divide the lettuce, chicken, cilantro lime rice, corn, beans, pico de Gallo, avocado, onion and jalapeño. Garnish, and enjoy! Drizzle with cilantro lime crema, to taste. Garnish with cilantro on top. Serve immediately!
From easydinnerideas.com


BBQ CHICKEN BURRITO BOWLS - MEAL PREP READY - BUDGET BYTES
2016-04-18 Instructions. Chop or shred the chicken breast and mix with 2-3 tablespoons of BBQ sauce until the meat is well coated. Drain and rinse the black beans. Cut the zucchini into small cubes (1/4-1/2"), shred the pepper jack, slice the green onions, and pit and slice the avocado. To build the bowls, place 1 cup cooked rice in the bottom of each bowl.
From budgetbytes.com


CHICKEN BURRITO BOWLS - THE CHUNKY CHEF
2014-11-18 Combine all ingredients in a large ziploc bag. Seal and shake vigorously to combine. Place chicken inside the ziploc bag with the marinade, place on a plate and refrigerate for several hours (I usually do around 6 hours or so) Allow chicken to come to room temp while you heat up your grill pan or outside grill.
From thechunkychef.com


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