Chicken Burrito Bowls (Printable Version)
# What You'll Need:
01 -
1 cup rice, uncooked and extra-long grain.
02 -
1 teaspoon smoked paprika powder.
03 -
1 pound chicken breast, chopped into small chunks.
04 -
2 teaspoons chili powder seasoning.
05 -
1 lime for fresh squeezing.
06 -
3 tablespoons olive oil for cooking.
07 -
1 (15 oz) can of rinsed black beans.
08 -
2½ cups chicken broth, reduced sodium.
09 -
¼ cup diced yellow onion.
10 -
1 teaspoon garlic powder spice.
11 -
1 teaspoon onion powder flavoring.
12 -
1 (14.5 oz) can of drained diced tomatoes.
13 -
Kosher salt and ground pepper to taste.
14 -
1 teaspoon cumin spice.
15 -
1 cup shredded colby jack cheese.
16 -
Toppings: guacamole, sour cream, chopped tomatoes, or green onions.
# Preparation Steps:
01 -
Use 2 tablespoons of olive oil and cook onions until they're soft.
02 -
Sprinkle salt and pepper on chicken pieces, then cook over medium-high until golden brown.
03 -
Push chicken to the side. Pour 1 tablespoon of oil into the pan, then toast rice for 2 minutes until lightly golden.
04 -
Mix in the broth, beans, tomatoes, and spices. Cover and simmer on low heat for 20 minutes until the rice cooks through.
05 -
Squeeze in the lime juice, sprinkle cheese on top, and cover for 2-3 minutes to melt. Add your favorite toppings to serve.
# Additional Tips:
01 -
Swap chicken with turkey or ground beef if you'd like.
02 -
Corn or peppers make a great addition to the dish.
03 -
Skip the cheese if you want a lighter option.