Southwest Chipotle Chicken Burrito Bowls Recipes

CHICKEN BURRITO BOWLS

Chicken Burrito Bowls image

Bowls filled with cilantro lime rice, seasoned pinto beans, shredded romaine lettuce, and perfectly seasoned and charred chicken breast. Makes for perfect meal prep!

Provided by Star @ the skinny-ish dish

Time 45m

Number Of Ingredients 8

Ingredients

5 cups Skillet Chipotle Chicken
2.5 cups Cilantro Lime Rice
2.5 cups Quick Chipotle Pinto Beans
3-4 cups Romaine lettuce (chopped into thin strips/shredded)
Salsa (optional, not included in points or calories)
Guacamole (optional, not included in points or calories)
Shredded Cheese (optional, not included in points or calories)
Southwest Chipotle Ranch (optional, not included in points/calories)

Steps:

Marinate Chipotle Skillet Chicken 8 hours (or over night) before making Chicken Burrito Bowls.
Make Pinto Beans, Cilantro Lime Rice, and Skillet Chipotle Chicken.
Assemble bowls: Add 1/2 cup of rice, 1/2 cup of beans, and 1 cup of chicken into bowl. Top with shredded lettuce. Mix together.Optional: Top off with shredded cheese, guacamole, salsa, and/or southwest chipotle ranch for optimal flavor!

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

Ingredients

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

SOUTHWEST CHIPOTLE CHICKEN BURRITO BOWLS

Southwest Chipotle Chicken Burrito Bowls image

These Mexican restaurant-favorite burrito bowls are easy to make at home with Chicken Helper® as your partner!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

1 box Ultimate Chicken Helper™ Southwest chipotle chicken
Water and vegetable oil called for on Ultimate Chicken Helper box
1 lb boneless skinless chicken breasts
5 Old El Paso™ Soft Tortilla Bowls
3/4 cup shredded lettuce
1/3 cup diced red bell pepper
1/3 cup diced red onion
Lime wedges, if desired

Steps:

Make Ultimate Chicken Helper and rice as directed on box.
Heat tortillas as directed on package. Spoon about 1/2 cup cooked rice into each; top each with about 1/3 cup chicken mixture. Sprinkle each with 2 tablespoons lettuce and 1 tablespoon each bell pepper and onion. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 36 g, Cholesterol 55 mg, Fiber 1 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 0 g

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

Ingredients

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

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