Description
These easy Chicken Burrito Bowls are perfect for meal prep, lunch, or dinner. They’re delicious, flexible, budget-friendly, and packed with protein and flavor. Prep time will depend of what type of chicken you use. Find your favorite burrito bowl combos and give this a regular spot in your recipe rotation. Enjoy!
Ingredients
Ingredients:
- 2 cups shredded chicken (from 1 lb boneless, skinless chicken breasts)
- 1 packet taco seasoning (or: 2 tsp cumin, 2 tsp chili powder, 2 tsp salt)
- 1/2 cup white or brown rice (quinoa also works)
- 2 tsp extra virgin olive oil
- 1 red or yellow bell pepper, sliced
- 1 small onion (any color), sliced
- 1 teaspoon chili powder, divided
- 1 teaspoon ground cumin, divided
- 1 (14 oz) can black beans, drained and rinsed (optional)
- 2 limes
- Sea salt or Kosher salt
- Freshly ground black pepper
Optional Toppings (Pick 2-3):
- Salsa or pico de gallo
- Sour cream (or plain Greek yogurt as a healthier swap)
- Shredded cheese
- Fresh cilantro, chopped (leave out if you don't like cilantro)
- Pickled red onions or pickled jalapeños
- Sliced avocado (slice the day of to avoid browning)
Instructions
- Step 1: Prepare the Chicken
- Option 1: Make shredded chicken in the Crockpot or Instant Pot, or bake chicken breasts. Coat the chicken with taco seasoning or spice mix before cooking.
- Option 2: Leftover chicken or rotisserie chicken work well here. If using cooked chicken, add a packet of taco seasoning or mix your own spices (cumin, chili powder, and salt). then heat it in a pan with a 2 tablespoons of water to warm it through and infuse the flavors.
- Step 2: Cook the Rice: Prepare rice according to package instructions or use a rice cooker for perfectly cooked rice every time. (Rice Tip: Always rinse your rice for 60 seconds through a fine strainer before cooking to remove excess starch, making it fluffy and preventing clumping.) Add a squeeze of lime juice and a pinch of salt after cooking for extra flavor.
- Step 3: Sauté the Peppers and Onions: In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add sliced onions and peppers with 1/2 teaspoon each of cumin, chili powder, and salt. Cook for 4-5 minutes until vegetables are softened and fragrant.
- Step 4: Prepare the Beans: Heat drained and rinsed beans in a medium saucepan with: 1/4 cup water, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 2 teaspoons salt. Simmer for 10 minutes to allow flavors to combine. Taste and adjust seasoning if needed. Leave out the beans if you prefer or swap for a different legume or veggie.
- Step 5: Assemble Your Bowls: Start with a base of rice or quinoa. Add a row of sautéed peppers and onions. Top with shredded chicken and/or beans. Squeeze a lime wedge over the top just before eating. Add your favorite toppings like salsa, sour cream, and cheese.
Notes
Meal Prep Tip: If packing these for meal prep, place wet toppings like salsa and sour cream in smaller containers to prevent sogginess.
Storage: Store bowls in airtight containers in the fridge for up to 4 days. Store wet toppings separately.
Reheating: Warm in the microwave for 2-3 minutes or until heated through. Add fresh toppings after reheating.
Digestion Tip: If peppers and onions don’t agree with your stomach, feel free to omit them from the burrito bowls.
Shortcut Tip: If you’re in a hurry, grab cooked rice from the hot bar at your grocery store. This saves time and still tastes great.