Hill Collection: Chicken Burrito Bowls

Tuesday, April 5, 2016

Chicken Burrito Bowls

We've found a new favorite! With a little culinary imagination husband and I whipped up these AMAZING chicken burrito bowls. They're so good that we've eaten them for dinner twice in four days. Plus they leave you with leftovers for a healthy and delicious lunch. That's saying something considering I'm not the biggest fan of leftovers!

  • What You'll Need
    • For the seasoned chicken
      • 6 chicken thighs (boneless & skinless)
      • Chili powder
      • Onion powder
      • Salt & pepper
    • For the bowl
      • Minute brown rice
      • Corn (we used a steamable bag)
      • 1 can black beans
      • Mexican blend cheese
      • 1 avocado (+ another for the next day leftovers)
      • Romaine lettuce
    • For the chipotle cream sauce
      • 1 cup sour cream
      • 2 TBSP medium chipotle sauce
      • Juice from 1/2 a lime
      • Garlic salt (to taste)

  • What You'll Do
    • For the chicken and bowl
      • Dice the chicken and season with the chili powder, onion powder, salt, and pepper. Cook until done.
      • While the chicken in cooking, prepare the rice according to the box directions. We make 4 servings to have enough for leftovers.
      • Dice the avocado; cut the lettuce; and heat the corn and the black beans (we just microwaved them).
      • Layer the bowl with the rice, then top with the romaine, chicken, corn, beans, avocado, and cheese. Dollop the chipotle cream sauce on the side. Mix it up!
    • For the chipotle cream sauce
      • Mix the sour cream, chipotle sauce, and lime juice in a bowl. Add the garlic salt to your taste preference.


Now enjoy a hearty and healthy meal that takes no time to throw together!

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