Chicken Burrito Bowls

In the mood for something Mexican, but wanting to keep the calorie count down, I tried making Chicken Burrito Bowls for the first time. The family loved it, as they could custom design their toppings to suit their tastes.

I sautéed marinated chicken and served it over white rice with a mix of both canned and fresh veggies. My only regret is that my cilantro was a little too wilted to use. Other than that, the results were great!

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Chicken Burrito Bowls

  • 3-4 chicken breasts, chopped into bite-size pieces
  • 1 tsp ground cumin
  • 1 tsp ground chili powder (I use Indian chili powder because it’s hotter)
  • 1 Tbsp taco seasoning
  • ½ tsp Adobo
  • 2 Tbsp olive oil
  • 3 garlic cloves
  • 1 can corn, drained
  • 1 can black beans, drained
  • 1 can carrots, drained; or 4 carrots, peeled and cooked until tender
  • 2 tomatoes, chopped
  • 1/2 red onion, chopped
  • 1/2 cup cilantro, chopped
  • hot, cooked white rice

Combine cumin, chili powder, taco seasoning, and Adobo seasoning in large bowl; add chicken pieces and set aside while you prepare vegetables and make rice.

In a large skilled, saute garlic for one minute. Add in chicken pieces, sautéing until cooked through, about 5 to 7 minutes. Using slotted spoon, transfer chicken to bowl.

Add drained black beans to skillet, mixing well into remaining cooking juices.

To prepare burrito bowls: Spoon rice into bowl, top with chicken, spooning accumulated juices over rice. Top with black beans, corn, tomatoes, red onion, and cilantro. Serve immediately.

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Spicy Teriyaki Chicken Buddha Bowl

Our doctors tell us over and over to eat healthfully. One part of that is eating fresh. Here’s a low-fat, lots-of-veggies, quick-fix dinner that’s full of flavor.

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Spicy Teriyaki Chicken Buddha Bowl

  • 2 cups white or sushi rice
  • 3.5 cups water
  • 4 chicken breasts, cut into 3 pieces each, flattened
  • 2 Tbsp Sriracha (more if you want it spicier)
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp Mirin
  • 1 head broccoli, cut into florets
  • 3 carrots, peeled and cut into ½-inch pieces
  • 3-inch piece of daikon, grated (optional)
  • 2 Tbsp vegetable oil
  • 2 cloves garlic, minced

For marinade: Combine Sriracha, soy sauce, honey, and Mirin. Place chicken pieces in marinade.

While chicken is marinating, combine rice and water in medium saucepan and bring to a boil; cover and simmer exactly 20 minutes. Set aside.

To prepare chicken: Heat vegetable oil in large skillet. Add garlic and sauté 2 minutes. Remove chicken from marinade and add to skillet; discard marinade. Cook chicken, turning occasionally, until cooked through, about 15 minutes. While chicken is cooking, boil or steam broccoli and carrots; drain.

To assemble: Place a serving of rice in bowl, top with broccoli, carrots, daikon, and chicken. Top with sesame seeds, if desired. Serve hot.