Best Chicken Burrito Bowls Recipe 435 Recipes

CHICKEN BURRITO BOWL RECIPE (CHIPOTLE COPYCAT)

Chicken Burrito Bowl Recipe (Chipotle Copycat) image

This chicken burrito bowl, is a nutritious, delicious and filling meal. It's a healthier (and less expensive) chipotle copycat. Plus it's just as tasty (if not more so!). Great for meal prep and easy lunches.

Provided by Becky Hardin

Time 25m

Number Of Ingredients 20

Ingredients

2 chicken breasts
2 tbsp extra virgin olive oil
1 tsp paprika
1 tsp cumin
1/2 tsp ground chili pepper
1/2 tsp salt
1/2 tsp black pepper
1 cup corn (canned)
1 cup black beans (canned)
1 cup rice (boiled)
2 cups romaine lettuce (chopped)
1 avocado (sliced)
¼ cup sour cream
¼ cup shredded cheddar cheese
1 tbsp cilantro (finely chopped)
½ to mato (chopped)
½ onion (chopped)
2 tbsp white vinegar
Juice of 2 limes
Pinch of salt

Steps:

Cut chicken breast in bite size pieces
Add chicken breast pieces in a medium sized bowl
Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil
Heat a non-stick pan on medium heat
Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked
Set chicken aside
Cook rice according to box instructions
In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken
Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!
Finely chop cilantro, tomato and onion. Add in a small bowl
Add vinegar, lime juice and salt
Mix well until everything is combined

Nutrition Facts : Calories 618 kcal, Carbohydrate 67 g, Protein 37 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 495 mg, Fiber 11 g, Sugar 5 g, ServingSize 1 serving

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY

Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories Lunch

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

Preheat oven to 400˚F (200˚C).
Line a baking sheet with foil.
Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
Top each chicken breast with a generous pour of salsa.
Bake in a preheated oven for 25 minutes.
Rest chicken for 10 minutes, before slicing into strips.
Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

CHICKEN BURRITO BOWLS

Chicken Burrito Bowls image

Provided by Food Network

Categories main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups cooked quinoa
2 cups prepared Mexican-style shredded chicken, recipe follows (or substitute rotisserie chicken)
2 cups cooked black beans
1 cup guacamole
1 cup salsa
1/2 cup chopped fresh cilantro
4 boneless, skinless chicken breasts
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 yellow onion, diced

Steps:

Place a scoop of quinoa in a bowl or insulated lunch container (for packing). Top with chicken, beans, guacamole, salsa and cilantro. Repeat with the remaining ingredients to make 3 more bowls.
Place the chicken breasts in a slow cooker and sprinkle with the cumin, paprika, garlic powder, salt, onion powder, chili powder and diced onion.Toss and coat the chicken with the spices.
Turn on the slow cooker to low and cook for 2 hours. Shred the chicken with 2 forks.