Chicken Burrito Bowls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup diced yellow onion
02 -
3 tablespoons olive oil
03 -
1 pound of chicken breast, chopped into small chunks
04 -
1 cup uncooked long-grain rice
05 -
1 (15 oz) can of black beans, rinsed and drained
06 -
1 (14.5 oz) can of diced tomatoes, no liquid
→ Seasonings
07 -
2 teaspoons chili powder
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon garlic powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon onion powder
12 -
Salt and pepper, adjust to taste
→ Liquid & Toppings
13 -
2 1/2 cups chicken broth, low sodium
14 -
Juice from 1 fresh lime
15 -
1 cup shredded Monterey Jack, Colby Jack, or Cheddar cheese
16 -
Chopped fresh tomato for decoration
17 -
Sour cream for serving
18 -
Green onions, diced, for topping
19 -
Guacamole served on the side
# Instructions:
01 -
In a big pan, warm up 2 tablespoons of oil over medium heat. Stir in the onion and cook until it's softening.
02 -
Toss the chicken pieces with 1/2 teaspoon black pepper and 1 teaspoon salt. Cook them in the pan on medium-high heat till they brown.
03 -
Move the chicken over to one side of the pan. Drizzle 1 tablespoon of extra oil into the other side and stir in the rice, letting it toast for around 2 minutes until some grains look golden.
04 -
Add the broth, spices, tomatoes, and beans. Once it simmers, cover it up, turn the heat down, and cook for about 20 minutes until the rice is cooked through.
05 -
Taste and adjust seasoning. Squeeze some lime juice over, sprinkle the cheese, and cover for 2–3 minutes so it melts. Top with green onions, tomatoes, guacamole, and sour cream.
# Notes:
01 -
Throw in jalapeños or bell peppers with the onion for an extra kick.
02 -
If you like, mix in some frozen corn during the last 5 minutes of cooking.
03 -
Swap in ground turkey or beef if you prefer.
04 -
Ditch the cheese if you're looking for something lighter.