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Skinny Chicken Burrito Bowl

  • Author: The Kitchen Whisperer

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Ingredients

  • 2 cups cooked, warmed brown rice (I cooked mine in stock)
  • 2 cups black beans, drained and rinsed
  • 2 ears of corn (kernels only) or 2 cups canned whole kernel corn, drained
  • 2 cups cherry tomatoes cut into small cubes
  • 3 cups cooked chicken breast, cubed *See note for best cooking method and spices
  • 1 large avocado, pitted and cut into small cubes
  • 4 Tbl chopped cilantro
  • 3 cups chopped romaine lettuce
  • 3 Tbl lime juice

Optional toppings:

Instructions

  1. While the rice is warm add in 1 Tbl of cilantro and 1 Tbl lime juice and stir gently.
  2. Evenly divide the cooked rice into the serving bowls.
  3. Top with lettuce, corn, cherry tomatoes, black beans, chicken (See note on cooking), avocado and remaining cilantro.
  4. Sprinkle over the remaining lime juice.
  5. Garnish with sauce and garnish of choice.

Notes

For this chicken I used my Pressure Cooker Perfectly Poached Chicken Breasts recipe with a few tweaks to the spices. Instead of the spices in that recipe I used the following with the stock:

1/2 cup rough chopped red onion
3 garlic cloves, peeled
2 chipotle peppers canned in adobe, seeded and roughly chopped
1 Tbl adobo sauce (don’t use the seeds)
2 Tbl fresh lime juice
3 tbl Fajita Seasoning
1 Tbl smoked paprika
1 1/2 tsp salt
4 cups chicken stock
3 lbs boneless chicken breasts

Place all ingredients except the stock and chicken in a blender and pulse to combine.
Place the chicken breasts in your pressure cooker, marinade blend and then stock.
Lock the lid and set the pressure to high for 10 minutes.
As soon as the pressure cooker timer goes off, do a quick release.
Once the pressure is released, remove the lid and pulled out the poached chicken breasts.
Place a strainer over a large bowl and strain the stock.
Allow the stock to cool and remove the fat.
Remove the chicken and allow to rest for a few minutes and then dice.
Place all ingredients except the stock and chicken in a blender and pulse to combine.
Place the chicken breasts in your pressure cooker, marinade blend and then stock.
Lock the lid and set the pressure to high for 10 minutes.
As soon as the pressure cooker timer goes off, do a quick release.
Once the pressure is released, remove the lid and pulled out the poached chicken breasts.
Place a strainer over a large bowl and strain the stock.
Allow the stock to cool and remove the fat.
Remove the chicken and allow to rest for a few minutes and then dice.

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