Chicken Burrito Bowls

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What do you do when a Mexican food craving hits and you’re out of tortillas? Run to Chipotle? (You could, but it’s so overpriced.) I like to improvise! I had all of the ingredients needed to make chicken burritos, but no shells, so I just skipped them and tossed everything else together.

Chicken Burrito Bowls are fantastic, because they’re quick to prepare and very flexible on ingredients. Like most recipes, I consider this to be a starting point, so experiment to your heart’s content.

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To make Chicken Burrito Bowls, you will need:

*  2 Cups cooked rice  (can be white or brown, I prefer white.)

*  2-3 Pieces of cooked chicken breast, chunked or shredded

*  1 Can black beans  (Goya is my fav.)

*  1 Cup cooked corn  (I used frozen).

*  1 Tomato, chopped

*  1 Red onion, diced

*  2 Avocados, diced  (Store bought guacamole is a good alternative, too.)

*  Small bunch of cilantro  (totally optional.)

*  Juice of a lime

*  Salt  (use a generous amount)

*  Tabasco (amount depends on how much spice you can tolerate.)

A note on meat and dairy: I don’t generally mix the two in my own kitchen, which is why no cheese or sour cream was used. If you’d liked to, go for it.

Start with a large mixing bowl. Add the lime juice, tobacco, and salt. Mix together. There’s no “perfect” method to layering, but this is how I like to do it:

1.  Rice

2.  Beans

3.  Onion

4.  Chicken

5.  Corn

6.  Tomato

7.  Avocado

8.  Cilantro

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Chicken Burrito Bowls are addictive! Seriously, plate these individually or you may end up inhaling the entire bowl. I still miss the tortilla—not gonna lie—but these are tasty and filling, plus they’re lower in calories.

 

Do you prefer burritos or burrito bowls?

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