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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