5 from 3 votes
Shredded Chicken Burrito Bowls
A quick and delicious go-to chicken burrito bowl perfect for any night of the week!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Servings
Calories:
461 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the shredded chicken
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts
- ½ cup water or chicken broth
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
For serving:
- cauliflower rice or cooked brown rice
- 1 14- ounce garbanzo beans heated, canned
- red onion chopped
- salsa Sabra brand
- guacamole Sabra brand
Instructions
Prepare the Shredded Chicken:
- In a medium-sized skillet, heat the oil over medium (to medium-high heat) until completely hot.
- Place the chicken breasts on the skillet and brown each side for 1 to 2 minutes.
- Add the water (or chicken broth), cover the skillet and cook 7 to 9 minutes, until chicken is cooked through.
- Place the chicken breasts on a cutting board and allow them to cool enough to handle. Using a fork, shred the chicken.
- Sprinkle the chili powder, salt and pepper over the shredded chicken.
Cup of Yum
Prepare the Burrito Bowls:
- Add desired amount of cauliflower rice or brown rice to 4 bowls.
- Add shredded chicken, garbanzo beans, red onion, salsa, and guacamole.
- Enjoy!
Nutrition Information
Serving
1bowl (of 4)
Calories
461kcal
(23%)
Carbohydrates
43g
(14%)
Protein
35g
(70%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
58mg
(19%)
Sodium
797mg
(33%)
Fiber
19g
(76%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 461
% Daily Value*
| Serving | 1bowl (of 4) | |
| Calories | 461kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 58mg | 19% |
| Sodium | 797mg | 33% |
| Fiber | 19g | 76% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.