Nothing beats a good Chicken Burrito Bowl! It is packed with seasoned chicken, homemade Spanish Rice, beans, cheese, salsa, and all the fresh toppings your heart desires. Yum!
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5 from 1 vote

Chicken Burrito Bowls

Simple, healthy and full of flavor chicken burrito bowls great for making ahead!
Prep Time45 mins
Cook Time15 mins
Total Time45 mins
Course: Main Dish
Cuisine: Mexican
Keyword: Chicken Burrito Bowls
Servings: 8 bowls
Calories: 374kcal
Author: Karrie

Ingredients

  • 8 single serve bowls or containers
  • 1 1/2 lbs boneless, skinless chicken breast filets
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1/2 cup water
  • 2 15 oz. cans black beans
  • 1/2 cup salsa, optional
  • 1 cup pepper jack cheese, shredded
  • 6 cups cooked Spanish rice (for best flavor use recipe in my cookbook "Seriously Good Freezer Meals" pg. 296)

Optional Toppings for Serving

  • lettuce
  • sour cream
  • avocado

Instructions

  • Make Spanish rice, allow to cool. 
  • Trim the fat from the chicken filets and then cut them in half, length-wise, then slice the strips into 1/2 slices, against the grain.
  • 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 through and no longer pink in the middle.
  • 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. Remove from heat and allow to cool completely.
  • Drain and rinse black beans until water runs clear. Use a paper towel to blot beans dry.
  • Place all 8 bowls individually on your surface. Evenly divide cooked chicken into all bowls; about 1/4 cup (60 mL) chicken to each bowl.  
  • Add about 1/4 cup (60 mL) black beans over chicken, dividing beans equally among bowls. 
  • If using salsa, spread about 1 tbsp (15 mL) salsa over beans. 
  • Equally divide Spanish rice over each bowl, filling bowls nearly to the top; about 3/4 cup per bowl.
  • Top rice with 2 tbsp (30 mL) shredded cheese.
  • Cover each bowl with air-tight lid or cover with a square of plastic wrap, pressing down, making sure to remove as much air as possible, then cover with foil. Label and freeze or keep in the fridge for up to a week.

REHEATING

  • From fridge: Remove foil and plastic wrap. Place into microwave safe bowl or plate if necessary. Microwave on high covered with plastic wrap, for 1 minute. Stir. Continue cooking on high for an additional 30 seconds to 1 minute until heated through. Top with desired toppings and serve.
  • From freezer: Remove frozen bowl from freezer. Remove foil and plastic wrap. Place onto microwave-safe bowl or plate if necessary. Microwave on high covered with plastic wrap, for 1 minute 30 seconds. Stir. Continue cooking on high for an additional 1 minute 30 seconds or until heated through. Top with desired toppings and serve.

Nutrition

Serving: 1bowl | Calories: 374kcal | Carbohydrates: 34g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 300mg | Potassium: 286mg | Vitamin A: 320IU | Vitamin C: 0.6mg | Calcium: 131mg | Iron: 1.1mg