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Chicken Burrito Bowls Recipe

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4.3 from 31 reviews

This Chicken Burrito Bowls recipe is a quick and flavorful meal perfect for a nutritious lunch or dinner. Combining tender simmered chicken, spiced basmati rice, fresh arugula, grape tomatoes, corn, black beans, and a zesty Caesar dressing, it offers a balanced mix of protein, veggies, and bold spices for a satisfying southwestern-inspired dish ready in just 30 minutes.

Ingredients

Vegetables and Greens

  • 2 cups arugula
  • 1 cup grape tomatoes, halved
  • 7 ounce can corn, drained
  • 14 ounce can black beans, rinsed and drained

Protein

  • 1 lb chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Rice and Spices

  • 1 cup basmati rice
  • 1.5 cups water
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4-1/2 tsp cayenne pepper (adjust to taste)
  • 1/4 tsp black pepper

Dressing

  • 4 tbsp Caesar dressing (use dairy-free option if dairy-free)

Instructions

  1. Cook the Chicken: Place the chicken breasts at the bottom of a pot and season with salt and black pepper. Add enough water to cover the chicken by about 1 inch. Place the pot on the stove and bring to a boil. Reduce heat to a simmer and cook until the chicken is fully cooked, no longer pink inside, or reaches an internal temperature of 165°F, approximately 15 minutes.
  2. Shred the Chicken: Remove the chicken from the water and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks or your hands.
  3. Prepare the Rice: Rinse the basmati rice thoroughly using a mesh strainer under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of water in a saucepan and bring it to a simmer uncovered. When surface bubbles appear, cover with a lid and reduce heat to low. Cook for 7 minutes.
  4. Add Spices to Rice: After the initial 7 minutes, stir in the paprika, cumin, cayenne pepper (adjust based on your heat preference), and black pepper. Cover the rice again and cook for an additional 5 minutes on low heat until the rice is tender and spices are well incorporated.
  5. Rest and Fluff Rice: Remove the saucepan from heat and let the rice rest, covered, for 10 minutes. Fluff the rice gently with a fork before serving.
  6. Assemble Burrito Bowls: Divide the arugula, halved grape tomatoes, corn, black beans, shredded chicken, and spiced rice evenly amongst 4 serving bowls or meal prep containers.
  7. Add Dressing and Serve: Drizzle 1 tablespoon of Caesar dressing over each portion, especially over the chicken to enhance flavor. Serve immediately or store for meal prep.

Notes

  • Adjust cayenne pepper according to your spice tolerance; start with 1/4 tsp for mild heat.
  • For a dairy-free or vegan option, choose a dairy-free Caesar dressing.
  • Use fresh-cooked or pre-cooked chicken based on convenience; rotisserie chicken works well too.
  • Leftover burrito bowls can be refrigerated and enjoyed within 3 days.
  • If preferred, rice can be cooked separately in a rice cooker following the same seasoning steps.

Find it online: https://recipethrive.com/chicken-burrito-bowls-recipe/