Chicken Burrito Bowls

Jenn Clayton

Jun 24, 20241 min read

Flavorful, nutritious ans packed with protein! Add your favorite toppings for a yummy meal!

Cold Ingredients:

2 cups arugula
1 cup grape tomatoes halved
7 ounce can corns drained
14 ounce can black beans rinsed and drained

Shredded Chicken:

1 lb chicken breasts
1/2 tsp salt
1/4 tsp black pepper

Rice:

1 cup uncooked rice
1.5 cups water
1 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp black pepper

Dressing:

4 tbsp Caesar dressing use dairy-free option if dairy-free

Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.

Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.

Remove the chicken from the water. Let it cool down before shredding.

Rice

Rinse your rice using a mesh strainer.

Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).

Remove from the stove and rest for 10 minutes. Fluff before serving.