CHICKEN BURRITO BOWLS
Chicken Burrito Bowls always get a YES in our household.
They’e not only one of our favorite things to eat out (can you say Chipotle?!) but they’re so fun to make at home too!
Lots of toppings and all the ingredients you love go into this recipe.
These Chicken Burrito Bowls are easy to make and are perfect for any weeknight meal, not to mention you can make them quite healthy as well.
Although the way to make these and the ingredients are always up to interpretation, the way ALF makes them is as follows:
– Spicy Sauced Chicken
– Cilantro Lime Black Beans
– Brown Rice
Pico De Gallo
– Quesadilla Shredded Cheese
– Shredded Lettuce
– Guacamole
– Sour Cream
– Cilantro
Can you say YUM?!
All the ingredients get piled on top of each other and served in a nice big bowl.
Chips are then also always on the side, no exceptions.
Chipotle is literally a favorite weeknight pick up for AU and I but that $18 every time (your girls gotta get chips & guac even though it’s extra) adds up really quick. That’s why we started making our own bowls at home so when we start getting the craving we make them at home as often as possible.
Chipotle Steak Burrito Bowls also make an appearance when we’re feeling fancy!
This recipe also includes the actual CHIPOTLE guacamole recipe, which is the ALF go to, we don’t make anything else!
Notes
ADD CORN TO THE PICO DE GALLO, SAUTÉED VEGGIES, OR SUB IN PINTO BEANS FOR BLACK BEANS FOR A DIFFERENT FLAVOR
Ingredients
- CHICKEN
- -1 LB CHICKEN BREASTS, CUT INTO 1” CHUNKS
- -1 PACKET TACO SEASONING (TRADER JOES)
- -1 CAN PETITE DICED TOMATOES
- -1 TABLESPOON OLIVE OIL
- BLACK BEANS
- -1 CAN BLACK BEANS
- -CILANTRO, CHOPPED
- -2 TEASPOONS LIME JUICE
- PICO DE GALLO
- -4 ROMA TOMATOES
- -1 TABLESPOON JALAPENOS, CHOPPED
- -1/2 TABLESPOON LIME JUICE
- -1 1/2 TABLESPOONS RED ONION, CHOPPED
- -1 TEASPOON CILANTRO
- -S&P
- -PINCH OF SUGAR
- GUACAMOLE
- -2 RIPE AVOCADOS
- -2 TEASPOONS LIME JUICE
- -2 TABLESPOONS CILANTRO
- -1/4 CUP RED ONION, CHOPPED
- -1/2 JALAPENO, CHOPPED (INLCUDING SEEDS)
- -1/4 TEASPOON SALT
- BOWL
- -1 CUP BROWN RICE
- -CILANTRO, CHOPPED
- -ROMAINE LETTUCE, SHREDDED
- -QUESADILLA SHREDDED CHEESE
- -SOUR CREAM
- -TORTLLA CHIPS
- SALSA
Instructions
- -START COOKING RICE ACCORDING TO PACKAGE DIRECTIONS
- -WHILE RICE IS COOKING MAKE PICO DE GALLO & GUACAMOLE
- PICO DE GALLO
- -COMBINE ALL INGREDIENTS, SET ASIDE
- GUACAMOLE
- -SMASH AVOCADOS WITH A FORK AND SPOON
- -SPRINKLE WITH SALT, MIX IN LIME JUICE, JALAPEÑO, CILANTRO AND RED ONION, SET ASIDE
- BLACK BEANS
- -TOSS BLACK BEANS WITH HALF THE JUICE, A HANDFUL OF CILANTRO WITH THE LIME JUICE IN A SMALL PAN AND HEAT ON LOW
- CHICKEN
- -COVER A LARGE SAUTEE PAN WITH OLIVE OIL AND HEAT OVER MEDIUM HIGH HEAT
- -ADD IN CHOPPED CHICKEN AND LET BROWN
- -ONCE BROWN ON ONE SIDE, COVER WITH TACO SEASONING AND ADD IN TOMATOES
- -SIMMER ON LOW UNTIL REDUCED AND CHICKEN IS NO LONGER PINK
- BOWL
- -LAYER BROWN RICE, BLACK BEANS, CHICKEN, QUESADILLA CHEESE, PICO DE GALLO, SHREDDED LETTUCE, SOUR CREAM, GUACAMOLE, AND TOP WITH CHOPPED CILANTRO
- - SERVE WITH SALSA AND CHIPS
How do you like to top your Burrito Bowls?!
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