Chicken Burrito Bowls
I make Chicken Burrito Bowls at home all the time, and yet, I never get tired of eating them because they're so delicious (I think they're better than Chipotle's) and they're pretty high on nutritional value, too. I also love the fact that, once you cook the main ingredients and gather together an assortment of your favorite toppings, everyone can just build their own burrito bowl according to their liking. It doesn't get much easier than that! Read on for a list of ingredients, and how I prepare my Chicken Burrito Bowls at home.
Equipment
- Stove Top & Skillet
- Cast Iron Skillet
Ingredients
- 1 cup Brown rice
- 2 cups Chicken broth
- 1/4 cup Chopped white onion
- 1 tsp. Salt
- 1 tsp. Ground cumin
- 1 lb. Of chicken, (season & cook to your liking)
- 1/2 cup Frozen corn kernels
- 1 15 oz. Can black beans
Instructions
- For Rice:
- To prepare brown rice, first, wash and soak in water for 15 - 30 minutes.
- (This is only recommended with brown rice to improve digestibility & reduce cooking time.) Drain water from rice.
- Heat skillet over medium-high heat, and add approx. 2 Tbsp. olive oil to it.
- Once heated, add rice, and approx. 1/4 cup finely chopped white onion.
- Sauté for a few minutes. Season with salt and cumin, and stir until well mixed.
- Add chicken broth, cover with a lid and reduce heat to low.
- Let rice cook untouched for approx. 40 minutes or until all the water has evaporated.
- It's important that you do not stir or open the lid while rice is cooking.
- When rice is fully cooked, remove from burner, let sit for 5 minutes, then fluff rice with a fork before serving.
- For chicken:
- 1lb. of chicken, (season & cook to your liking)I like using tenderloins and seasoning with salt and plenty of basil pesto, then frying it in a skillet with olive oil for approx. 4 minutes on each side.
- If you're using chicken breasts, I recommend splitting them down the middle so they're not too thick.
- Once cooked, let rest before cutting into bite-size pieces to ensure juices are locked in.
- For roasted corn:
- 1/2 cup frozen corn kernels*If you used canned corn, it will take longer to roast because the corn is soaked in water and you need to eliminate any moisture.
- Heat non-greased cast-iron skillet over medium-high heat.
- Place corn kernels in it and do not stir.
- Let it roast for approximately 5 minutes and then flip over.
- This should help give it those dark burn spots. Remove from heat when corn is fully roasted.
- For black beans:
- 1 15oz. can black beans Heat in a small saucepan over medium-high heat.
- Whenever I use canned beans, I like adding a little chopped onion, a few dashes of garlic salt, and approximately half a tsp. of chile powder for extra flavor.
- Additional toppings for Chicken Burrito Bowls:
- Add lettuce, tomato, your choice grated cheese (I like pepper jack), avocado, salsa ,sour cream
Video
Notes
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You can find more recipes like this if you're interested: Burrito-Traditional Mexican Breakfast.
