Ground Chicken Burrito Bowl Recipes

GROUND CHICKEN BURRITO BOWL

Steps:

• First, cook brown rice according to the package's instructions.
• Sauté diced onion in avocado oil for 1 minute on medium heat. Add diced red bell pepper into the pan and cook for 1 minute. Next, add the ground chicken. Use a wooden spoon to break the chicken into crumbles. Sprinkle with the homemade burrito seasoning mix. Cook for 3-4 minutes. Lastly, add black beans and cook for another 2 minutes.
• It's time to assemble the bowls! Place butter lettuce on the bottom of each bowl. Add half of the brown rice and half of the meat mixture on top of each bowl. Top each bowl with avocado, salsa, Greek yogurt or other desired toppings.

MEXICAN GROUND CHICKEN BURRITO BOWL MEAL PREP

Steps:

• Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. When hot, add chicken and taco seasoning. Saute (breaking lumps) for 4-5 minutes until chicken is cooked and browned. Transfer and let cool.
• Divide the rice, chicken, salsa or pico de gallo, cheese, beans and corn (if using) into meal prep containers. Add sliced avocado just before eating.

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

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.

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!

GROUND CHICKEN BURRITO BOWLS RECIPE

Steps:

• Make corn and black bean salsa: Combine corn, red onion, black beans, chopped cilantro, and 2 teaspoons lime juice. Add some salt. Set aside.
• Make chili lime crema: Whisk together sour cream, 1 Tablespoon lime juice, 1 teaspoon chili powder, and honey. Refrigerate until ready to serve.
• Make taco seasoning: Combine 2 teaspoons chili powder, ground cumin, cornstarch, garlic powder, salt, and pepper.
• Make taco meat: Place a large skillet over medium heat. Add cooking oil. When it begins to shimmer, add chicken and cook, breaking it apart, until just cooked through, 6 to 8 minutes. Sprinkle taco seasoning over chicken and stir until no dry spots remain, about 1 minute.
• Pour water and salsa over chicken and stir well. Cover with a lid. Cook, covered, for 5 minutes. Remove lid and continue cooking until any extra liquid has cooked off.
• Assemble bowls with a layer of cooked rice topped with chicken and corn-black bean salsa. Finish with any toppings you'd like and drizzle with crema. Enjoy!

CHICKEN BURRITO BOWLS

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.

QUICK-FIX GROUND CHICKEN BURRITO SKILLET

Steps:

• Brown meat in large nonstick skillet on medium-high heat; drain.
• Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
• Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted. Top with sour cream, tomatoes and onions.