Friday, November 13, 2015

Burrito Bowls

We finally tried making our own version of burrito bowls at home. While we don't have any Chipotle restaurants in our area, nor have I ever ate at one, I've heard plenty about this dish. We're big fans of Mexican meals in our family so I knew everyone wouldn't mind my experimenting with supper.

So can I just say that I love these! There's a lot of amazing flavors going on in this little bowl. I love that I can take advantage of pantry and refrigerator staples in this dish, yet fill my family's tummies with a meal that's filling and healthy all at the same time.

And let's face it, I've got a guy in my house, that also loves hearty meals. So he can certainly throw this mixture all wrapped into a tortilla if he feels the need to. For the record though, he ate a bowl just like we did. It's a painless way for us to sneak more veggies into our lives.

You can be certain I'll be enjoying another bowl for lunch today, the leftovers should be just as good!

Burrito Bowls

4 boneless, skinless chicken breasts
salt and pepper
1 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
2 cups prepared rice
chopped tomato
diced bell peppers
chopped cilantro
grated cheese
black beans
corn kernels {thawed, if frozen}
salsa, for serving

Preheat oven to 350 degrees. In a small bowl, combine a pinch of both salt and pepper, chili powder, cumin and oregano. Rub spice mixture over chicken breasts. Place onto a baking sheet and bake in oven for 25 minutes or until cooked through.

Meanwhile, prepare rice and chop all veggies. When chicken is done, cut into thin strips or cubes.

To prepare bowls, layer a plate or bowl with rice, lettuce, chicken and any other toppings you desire. Serve salsa on top and enjoy immediately. Makes enough for 6 burrito bowls.

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