Chicken Burrito Salad Bowls

Happy, happy new year friends! It’s time to counter all those (amazing) cookies I posted last month with some food that does your body good. If you’re looking for something to make a big batch of and throw in your fridge for meals throughout the week — say hello to your new best friend:

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We made a double batch of this last Sunday and it was the perfect go-to meal for lunchboxes and hurried dinners before cheer and soccer practice. It can be eaten hot, cold or anywhere in between. I prefer it hot — much like the chicken burrito bowls at Chipotle — but my hubby and kids prefer it cold or room temp in their lunches.

It’s the perfect meal because it includes protein, starch and veggies all in one bowl, plus it’s packed with flavor from the taco seasoning, lime and cilantro.

We might consider making this every Sunday and eating it all week. It sure beats frozen pizza on a night where you don’t have time to cook!

p.s. This can be eaten cold (like a salad) or warm (like a burrito bowl). Either way it’s healthy and delicious.

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Chicken Burrito Salad Bowls

1 tbsp olive oil
2 chicken breasts, cut into small pieces
1 1/2 cups cooked rice
1 green bell pepper, chopped
1 cup cherry tomatoes, chopped
1 cup frozen corn
1 cup black beans
6 green onions, chopped
1 cup shredded cheese (I use Kraft Mexican blend)
1/2 cup cilantro, chopped
3 tbsp taco seasoning
juice from 1 lime
2 tbsp olive oil
salt and pepper to taste
1 avocado (optional)

Heat olive oil in a frypan over medium high heat. Season the chicken with the taco seasoning and add chicken to skillet. Cook chicken for about 8 minutes until cooked through and starts to slightly brown. Remove chicken from skillet.

Immediately add the corn to the same skillet. Cook just until it starts to char a little bit, no more than two minutes.

Add all remaining ingredients to a large bowl, including corn and chicken. Season with salt and pepper and toss. Refrigerate leftovers, good for up to 5 days.

Serves 6.

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