Happy Wednesday! We’ve made it to the half-way point in the week and I’ve been on a bit of a tear with cooking new things this week. The kids are back in school and coming home after swim practice absolutely exhausted, so I’m trying to have some new, great tasting, healthy dinners ready for them the house down.
Tacos always seem to win when they’re starving, so I took that concept and turned them into a bowl – an easy, very familiar concept, but one I don’t make very often. Multiple proteins, veggies, carbs – honestly, the perfect dinner. The girls absolutely loved it! They said they love ‘eating the rainbow’! They did one on a side of some cut up soft tacos, but Trevor and I just ate them as is. Either way, they were a definite hit either everyone.
If you want to prep this ahead of time to make it a quick weeknight dinner, marinate the chicken the night before. It cooks up in 10 minutes when you’re ready. You can also program your rice in an instant pot or rice cooker in the morning so it’s cooked by the time you get home. Then, all you have to do is assemble! And use whatever you have on hand – you don’t have to have all of these things! Make it easy. 🙂
Do you have a favorite ‘bowl’ dinner? Let me know! I’d love to hear in the comments below. Happy cooking!
Chicken Burrito Bowl
Ingredients
Chicken:
- 1 1/2 pounds chicken breasts, diced
- 1 tablespoon olive oil
- 1 lime, juiced
- 2 tablespoons taco (or chili) seasoning
- 1/3 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 salt and pepper, to taste
Vegetables:
- 1 tablespoon olive oil
- 1/2 large large onion, thinly sliced (~2 cups)
- 3 medium bell peppers, julienned (~ 5 cups)
- salt and pepper, to taste
Everything Else:
- 2-3 cups cooked Jasmine rice
- 2 avocados, sliced
- 2 cups lettuce or spinach, chopped
- 1/2 cup fresh cilantro, chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 cup pico de gallo
- 1 cup canned sweet corn, drained
- 1 cup shredded monterey jack cheese
- 2 limes
Directions
- Add chicken to a large baking dish or plastic bag and toss with 1 tablespoon of olive oil, the juice of one lime, cilantro, minced garlic, taco/chili seasoning, salt, and pepper. Let it marinate for 1-2 hours.
- In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken and cook for 5 minutes. Flip and cook another 5-7 minutes until cooked through and no pink remains. Remove from the pan and set aside.
- In a separate large skillet over medium heat, add 1 tablespoon olive oil. Add onions, salt and pepper and saute for 4-5 minutes, stirring occasionally. Next, add peppers and a pinch of salt and pepper, and mix well to combine. Cover with a lid, and let cook for 7-10 minutes, stirring occasionally.
- Once chicken and vegetables are finished cooking, assemble the bowls: start with rice, add a large spoonful of chicken, vegetables, sliced avocado, green of choice, black beans, pico, corn and top with cheese. Squeeze a quarter of a lime over each bowl and enjoy immediately.
