Burrito Bowl
Twopeasandtheirpod.com
Ingredients
- AD
- 1tablespoon olive oil or avocado oil
- 3cups shredded rotisserie chicken, or cooked cubed chicken
- 1tablespoon taco seasoning
- 3cups cooked rice, white, cilantro lime, Mexican, brown or cauliflower rice*
- 1 1/2cups chopped Romaine lettuce, or your favorite greens
- 15oz black beans or pinto beans, rinsed, drained and warmed
- 1cup frozen sweet corn, warmed (can use fresh sweet corn)
- 1cup halved grape tomatoes
- 1cup shredded cheese, Mexican blend, Monterey Jack or cheddar
- 1/3cup chopped cilantro
- Guacamole, or avocado slices
- Pico de Gallo, or salsa
- Pickled Red Onions
- Sour Cream, or plain Greek yogurt
- Creamy Cilantro Lime Dressing, for drizzling
- Lime wedges, for serving
- burrito bowl
Directions
AD
In a large skillet, heat the oil over medium heat. Add chicken and sprinkle with taco seasoning. Stir until chicken is evenly coated in the spice mixture. If necessary, add 1 tablespoon of water to help distribute everything evenly. Cook just until chicken is warm. Taste and adjust seasonings, if necessary, remove from heat.
To assemble the bowls, divide the rice, chicken, lettuce, beans, corn, tomatoes, cheese, and cilantro between 4 bowls. Top with guacamole (or avocado), Pico de Gallo (or salsa), pickled red onions, sour cream (or plain Greek yogurt), or your favorite toppings.
Drizzle with creamy cilantro lime dressing, if desired. Serve immediately with lime wedges.
Notes
These bowls are very customizable. For the rice, you can use white rice, brown rice, cilantro lime rice, Mexican rice, or cauliflower rice. You can also use cooked quinoa or farro. If you need the bowls to be vegetarian, leave out the chicken and add extra veggies.
Nutrition
- Info
- Calories: 810kcal, Carbohydrates: 143g, Protein: 28g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 22mg, Sodium: 321mg, Potassium: 973mg, Fiber: 16g, Sugar: 3g, Vitamin A: 2208IU, Vitamin C: 7mg, Calcium: 229mg, Iron: 5mg