Healthy Chicken Burrito Bowls
21 Day Fix Approved
Container Counts: 1 Green, 1.5 Red, 1 Yellow, 1 Blue
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4-5
Ingredients:
3-tbsp. EVOO
1/4-cup onion, diced
1lb-boneless, skinless chicken breasts, diced into bite-size pieces
1-cup uncooked long-grain rice (I use brown rice, but can use white as well)
2.5-cups low-sodium chicken broth
1-14.5oz can petite diced tomatoes, drained
1-15oz can low-sodium black beans, rinsed and drained
1-tsp. cumin
1/2-tsp. garlic powder
1/2-tsp. chili powder
2-cups of Colby Jack cheese, or shredded cheddar (I find finely shredded melts easier)
Sea salt and pepper
1-fresh tomato, chopped
Chopped scallions, for garnish (optional)
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Directions:
1) Add 1 tablespoon of EVOO to a large skillet and cook onions until translucent.
2) While cooking, cut up chicken and season with sea salt and pepper. Add to skillet and cook over medium-high heat until chicken is mostly browned.
3) Move chicken to one side of pan, and add remaining two tablespoons of EVOO to other side. Add uncooked rice and cook for a few minutes or until rice begins to turn golden brown.
4) Stir in chicken broth, petite diced tomatoes, black beans, and spices. Bring to a simmer, cover, and reduce heat to low. Cook about 20 minutes, or until liquid is mostly gone and rice is tender.
5) Remove from heat, sprinkle cheese on top, re-cover, and let sit until cheese is melted.
6) Garnish with fresh tomatoes and scallions, if desired.
I discovered a variation of this dish a few years ago, and have had fun playing with it and making it healthier over the years. It's become a family favorite (the kids and hubby especially love the cheese), and it's one that you can either keep or eliminate the chicken if you want, and the recipe is still REALLY good (I often make it with the chicken for extra protein for everyone). It also freezes really well, so I often freeze half the batch to pull out in the future for a quick and easy-peasy meal on a busy workday. Hope you love it as much as we do!