Chicken Burrito Bowl Recipe

Not only do these chicken burrito bowls taste incredible, but you can also freeze them into portion sizes so you can have a single meal ready to go whenever you are. Perfect for work lunches!

– 8 single serve bowls – 1 1/2 lbs boneless, skinless chicken breasts – 1 tbsp olive oil – 2 tbsp taco seasoning – 1/2 cup water – 2 15 oz. cans black beans – 1/2 cup salsa – 1 cup pepper jack cheese – 6 cups cooked Spanish rice

Ingredients needed:

Make Spanish rice, allow to cool.

In a large skillet over medium- high heat, add olive oil and chicken slices. Sauté, stirring on occasion, for about 7 minutes, or until meat is cooked.

Drain and rinse black beans until water runs clear. Use a paper towel to blot beans dry.

Add water and taco seasoning to the pan. Bring to a boil, reduce heat to medium and slow boil until most of the liquid has cooked off, about 10 minutes.

Evenly divide cooked chicken into all bowls; about 1/4 cup (60 mL) chicken to each bowl.

Add about 1/4 cup black beans over chicken. If using salsa, spread about 1 tbsp salsa over beans. Then top with Spanish rice.

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