Chicken Burrito Bowls Recipes

Steps:

• 1. Preheat oven to 400˚F/200˚C.
• 2. Line a baking sheet with foil.
• 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
• 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
• 5. Salt and pepper the peppers and onions, tossing to coat.
• 6. Top each chicken breast with a generous pour of salsa.
• 7. Bake in a preheated oven for 25 minutes.
• 8. Rest chicken for 10 minutes, before slicing into strips.
• 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
• 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• 11. Meal-prep FTW! Enjoy!

Steps:

• Place a scoop of quinoa in a bowl or insulated lunch container (for packing). Top with chicken, beans, guacamole, salsa and cilantro. Repeat with the remaining ingredients to make 3 more bowls.
• Place the chicken breasts in a slow cooker and sprinkle with the cumin, paprika, garlic powder, salt, onion powder, chili powder and diced onion.Toss and coat the chicken with the spices.
• Turn on the slow cooker to low and cook for 2 hours. Shred the chicken with 2 forks.

Steps:

• Preheat oven to 400˚F (200˚C).
• Line a baking sheet with foil.
• Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
• Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
• Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
• Top each chicken breast with a generous pour of salsa.
• Bake in a preheated oven for 25 minutes.
• Rest chicken for 10 minutes, before slicing into strips.
• Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

Steps:

• Heat the oven to 200C/180C fan/gas 6. Rub the sweet potato wedges with 1 tbsp oil, season and bake for 20 mins, or until tender but slightly crisp at the edges. Cover to keep warm.
• Meanwhile, heat the remaining oil in a frying pan, then briefly fry the garlic and most of the onion. Add the chicken and fry for another 7-10 mins, or until the chicken is cooked through. Add the vinegar, honey and black beans and stir to combine, then cook for 2 mins. Add the rice from the pouch, breaking it up as you stir, and warm everything through for 5 mins.
• Divide the rice mixture between two shallow bowls. Combine the tomato, remaining onion, the lime juice and zest and the coriander. Arrange half of the avocado over each bowl along with half of the sweet potato wedges. Spoon on some of the salsa and top with some tortilla strips. Serve with hot sauce and lime wedges, if you like.

Steps:

• Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
• Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender - if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
• → Total cooking time from start to finish is 6 to 8 hours.
• Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
• Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Toss in the onion with a pinch of salt and sauté until the onions have softened, about 3 minutes.
• Move the onions to the sides of the pan to create an open space in the middle. Add the cubed chicken into the center of the pan, season with salt and pepper, and sauté until the chicken has cooked almost all the way through.
• Add the garlic and mix until fragrant, about 30 seconds.
• Pour over salsa, black beans, and rice, and mix until everything in the pan is evenly combined.
• Let the mixture simmer for 5 minutes or until the chicken is cooked through.
• Divide the mixture equally into 4-6 bowls and sprinkle over some thinly sliced green onions.
• Enjoy!

Steps:

• In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients.
• Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes.
• Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces.
• To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.

Steps:

• Combine tomatoes, onions, peppers, 1/4 cup cilantro and 2 Tbsp. dressing.
• Cook rice as directed on package, omitting salt and substituting 1/4 cup of the remaining dressing for 1/4 cup of the water. Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done. Add beans; cook 1 to 2 min. or until heated through, stirring frequently.
• Add remaining cilantro to rice; mix well. Spoon into 4 shallow bowls; top with chicken mixture, cheese, tomato mixture and avocados.