Chicken Burrito Bowl
This chicken burrito bowl recipe is a zesty combo of spicy shredded chicken layered with rice, beans, cheese and other traditional burrito fillings.
Servings: 4 bowls
Ingredients
- 4 small boneless skinless chicken breasts
- 1 (1 ounce packet) taco seasoning about 2 tablespoons
- 2 tablespoons olive oil
- 2 cups cooked rice or brown rice
- 1 (15 ounce can) canned black beans drained and rinsed
- 1 cup corn defrosted or drained
- 2 cups grape tomatoes halved
- 1 avocado thinly sliced
- 2 cups shredded lettuce
- ¼ cup finely diced red onion
- 1 cup shredded cheddar cheese
- chopped fresh cilantro feta cheese and limes for serving
- dressing to taste
Instructions
- Toss chicken breasts with taco seasoning and olive oil. Preheat a pan over medium heat and add chicken breasts.
- Cook 6 minutes, flip over and cook an additional 7-10 minutes or until cooked through and chicken reaches 165°F. Rest 5 minutes.
- Meanwhile, divide rice over the bottom of 4 bowls. Top with remaining ingredients. Slice or shred chicken and add to the bowl.
- Top with salsa, sour cream or your favorite taco salad dressing.
Nutrition
Calories: 734kcal | Carbohydrates: 50g | Protein: 64g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 174mg | Sodium: 550mg | Potassium: 1621mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3310IU | Vitamin C: 22.3mg | Calcium: 256mg | Iron: 3.1mg