04-25-2014

Chicken Burrito Bowl Makeover

This recipe is a makeover of one of my favorite easy meals – the chicken burrito bowl. Many of us have experienced this satisfying bowl at Chipotle or Freebirds, but now you can make it at home too.

 

This version is veggie dense, replaces the rice with quinoa and still has the traditional toppings we crave.

It’s seriously worth making and perfect for reheating on your lunch break the next day.

 

Chicken Burrito Bowl {Makeover}


Ingredients

1.5 cup dry quinoa/rice blend
1/2 purple onion, cut into long pieces
1 red bell pepper, cut into long pieces
2 zucchinis, spiralized
2 handfuls kale, torn in small pieces
1 tbsp olive oil
1 can black beans, rinsed
1 can corn, rinsed
1 rotisserie chicken, shredded
Favorite salsa
2 avocados
Cheese, shredded {optional}

Instructions

1. Put 1.5 cup dry quinoa or quinoa blend into a sauce pan with 3 cups water (or broth). Bring to boiling, then let simmer for 15 minutes or until the quinoa absorbs all the liquid. Start this first because it takes the longest amount of time in this recipe.
2. Cut and prep the onion, pepper, zucchini & kale. Add 1 tbsp olive oil to a saucepan on medium heat. Add in the onion and bell pepper first & sauté for 4-5 minutes. Next, add in the kale and zucchini. Continue to sauté for 4-5 more minutes.

Chicken Bowl-2-the-fueled-athlete

Chicken Bowl-3-the-fueled-athlete

Chicken Bowl-4-the-fueled-athlete
3. Add the rinsed corn and black beans to another pan. Heat for 5-6 minutes then turn to low.
4. While everything is cooking on the stove, shred the chicken and put into a bowl.
5. Mash the avocado & add in some salsa or diced tomatoes for a good guacamole.

Chicken Bowl-1-the-fueled-athlete
6. Set out the salsa and optional cheese.
7. When quinoa is done cooking, fluff with a fork.
8. To assemble the bowl: quinoa on bottom, layer black beans & corn mixture next, followed by veggie mixture, now add shredded chicken, avocado/guacamole and top with salsa.

Chicken Bowl-6-the-fueled-athlete

Nutrition Facts (3/4 cup cooked quinoa, 1/2 cup bean & corn mixture, 3/4 cup veggie mix, 2 oz chicken, 1/4 cup guacamole, 2 tbsp salsa): 465 calories, 18g ft, 60g carb, 11g fiber, 23g protein

Final thoughts: This would also be really good with shredded carnitas. A little spice and some cilantro would also be a great addition.

PERFECT for a post-workout meal. Enjoy!

 

Chicken Burrito Bowl Makeover
 
Prep time
Cook time
Total time
 
A healthy makeover of the traditional burrito bowl!
Author:
Cuisine: Southwest
Serves: 4
Ingredients
  • 1.5 cup dry quinoa/rice blend
  • ½ purple onion, cut into long pieces
  • 1 red bell pepper, cut into long pieces
  • 2 zucchinis, spiralized
  • 2 handfuls kale, torn in small pieces
  • 1 tbsp olive oil
  • 1 can black beans, rinsed
  • 1 can corn, rinsed
  • 1 rotisserie chicken, shredded
  • Favorite salsa
  • 2 avocados
  • Cheese, shredded {optional}
Instructions
  1. Put 1.5 cup dry quinoa or quinoa blend into a sauce pan with 3 cups water (or broth). Bring to boiling, then let simmer for 15 minutes or until the quinoa absorbs all the liquid. Start this first because it takes the longest amount of time in this recipe.
  2. Cut and prep the onion, pepper, zucchini & kale. Add 1 tbsp olive oil to a saucepan on medium heat. Add in the prepped vegetables and sauté for ~10 minutes.
  3. Add the rinsed corn and black beans to another pan. Heat for 5-6 minutes then turn to low.
  4. While everything is cooking on the stove, shred the chicken and put into a bowl.
  5. Mash the avocado & add in some salsa or diced tomatoes for a good guacamole.
  6. Set out the salsa and optional cheese.
  7. When quinoa is done cooking, fluff with a fork.
  8. To assemble the bowl: quinoa on bottom, layer black beans & corn mixture next, followed by veggie mixture, now add shredded chicken, avocado/guacamole and top with salsa.
Nutrition Information
Serving size: 1 bowl Calories: 465 Cal Fat: 18g Carbohydrates: 60g Fiber: 11g Protein: 23g

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