Chicken Burrito Bowls
These Chicken Burrito Bowls are always at the top of my list when I'm trying to plan a meal that I know the family will love. Not only are these burrito bowls delicious and full of flavor, they are easy to meal prep and can be customized to suit everyone's taste!
Servings: 4
Ingredients
Chicken Burrito Bowl Base
- 16 ounces crockpot taco chicken *see notes below or use rotisserie chicken mixed with a spoonful of taco seasoning and salsa.
- 1 tablespoon unsalted butter
- 1 clove garlic
- 1 cup long grain white rice
- 2 cups low sodium chicken broth or water
- zest and juice of 1 lime
- ⅓ cup chopped cilantro
Additional Toppings
- canned or frozen corn
- black beans, rinsed
- tomatoes, halved
- avocado
- cheese
- sour cream
- lime wedges
- jalapeño
Instructions
- Heat a small saucepan over medium heat. Melt butter and sauté garlic for 30 seconds or until fragrant.
- Add the rice to the garlic and butter a stir frequently while toasting the rice.
- Pour in the chicken broth a bring to a boil. Once boiling reduce to a simmer and cover and cook for 15 minutes or until the rice has absorbed the liquid and is tender.
- Stir in the lime zest, lime juice, salt and cilantro to the cooked rice.
- Build the bowls by adding ¾ cup of rice to 4 bowls, along with 4 ounces taco chicken. Add your additional favorite toppings: corn, beans, tomato, avocado, cheese, sour cream, lime wedges and jalapeño.
Notes
Crockpot Taco Chicken
1 and ½ cups salsa
1-4 ounce can chopped green chilis
2 pounds boneless skinless chicken breast
1 packet taco seasoning
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Add salsa and green chilies to the crockpot.
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Trim any fat off the chicken breast and place them on top of the salsa mixture in the crockpot.
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Sprinkle the packet of seasoning all over the chicken breast.
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Cook on high for 2 hours or low for 4 hours, until the chicken is very tender and easily shreds with a fork. Use a meat thermometer to check for doneness — the internal temperature should reach 165℉.
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Remove the chicken from the crockpot to a cutting board and use two forks to shred the meat.
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Do not discard the salsa mixture (even if it is a little watery that is okay)! Return the shredded chicken to the salsa and toss the meat to coat in the mixture. Because chicken breast can be a bit more dry they will soak up all of the juices from the salsa and help keep it moist.