Saturday, November 16, 2013

Chicken Burrito Bowls




I use brown rice because it’s healthier and my family likes it. You may want white rice (mixed with chopped cilantro).I like to put cooked onions and fresh chopped in this recipe because we like onions

What you Need:
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
Olive oil
1 red onion, chopped(1/2 saved for topping)
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
1-2 cups of shredded cheese
1 large can of black olives sliced
1 1/2 cups fresh diced tomatoes(can use canned of your choice)
Avocado, cilantro, and lime juice for garnish (optional)

How to Make it:
In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces. I like to marinate this for a couple hours or even overnight if I have time.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove the from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and chicken in a bowl and top with cheese, avocado, fresh onions,cilantro, and lime juice if desired.

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