Chicken Burrito Bowls
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
8 bowls
-
Calories
383 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chicken Burrito Bowls
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Simple, healthy and full of flavor chicken burrito bowls great for making ahead!
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Ingredients
- 8 single serve bowls or containers
- 6 cups Spanish rice for best flavor use recipe in my cookbook "Seriously Good Freezer Meals" pg. 296, cooked
- 1 1/2 lbs chicken breast boneless, skinless, filets
- 2 tsp chili powder
- 2 tsp cumin ground
- 2 tsp salt
- 2 tsp black pepper
- 1 tbsp olive oil
- 2 oz. black beans canned
- 1 cup cheddar cheese or pepper jack cheese, shredded
- 1/2 cup salsa optional
Optional Toppings for Serving
- lettuce
- sour cream
- cilantro
- avocado
Instructions
- Cook your Spanish rice according to package directions, then let it cool.
- Trim the fat from the chicken filets and then cut them in half, length-wise.
- In a small bowl mix together the chili powder, cumin, salt and pepper. Season the chicken on both sides by sprinkling spice mixture. Use up the whole spice mixture.
- In a large skillet over medium-high heat add olive oil and chicken. Cook the chicken until tender, around 4-5 minutes each side, until chicken is no longer pink inside. Remove from the pan and place on a cutting board to rest for about 5 minutes. Then slice into thin strips.
- Using a fine mesh strainer, drain and rinse black beans until rinse water runs clear. Set aside and allow to drip until mostly dry.
- Place all 8 bowls individually on your surface.
- Equally divide Spanish rice into each bowl.
- If using salsa, spread about 1 tbsp (15 mL) salsa over the rice.
- Top rice with 2 tbsp (30 mL) shredded cheese.
- Evenly divide cooked sliced chicken into all bowls; about 1/4 cup (60 mL) chicken to each bowl.
- Add about 1/4 cup (60 mL) black beans over chicken, dividing beans equally among bowls.
- Cover each bowl with air-tight lid or cover with a square of plastic wrap, pressing down, making sure to remove as much air as possible, then cover with foil or lid. Label and freeze. Or keep in the fridge for up to one week.
REHEATING
- From fridge: Remove foil and plastic wrap. Place into microwave safe bowl or plate if necessary. Microwave on high covered with plastic wrap, for 1 minute. Stir. Continue cooking on high for an additional 30 seconds to 1 minute until heated through. Top with desired toppings and serve.
- From freezer: Remove frozen bowl from freezer. Remove foil and plastic wrap. Place onto microwave-safe bowl or plate if necessary. Microwave on high covered with plastic wrap, for 1 minute 30 seconds. Stir. Continue cooking on high for an additional 1 minute 30 seconds or until heated through. Top with desired toppings and serve.
Notes
- You can store the chicken burrito bowls in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1bowl
Calories
383kcal
(19%)
Carbohydrates
36g
(12%)
Protein
25g
(50%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
69mg
(23%)
Sodium
845mg
(35%)
Potassium
308mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
447IU
(9%)
Vitamin C
0.4mg
(0%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 383kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 845mg | 35% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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