Deconstructed Chicken and Bean Burrito Bowl
Servings 4 servings
Ingredients
Roast chicken breasts
- 2 large boneless chicken breasts
- 2 tablespoons of your favorite Tex-Mex seasoning blend
- 2 teaspoons olive oil
Rice and beans
- 5 small bell peppers or 2 large
- 1 tsp olive oil
- 1/2 cup diced onion
- 2 teaspoons minced garlic
- 1 1/2 cups grape tomatoes sliced (or sub 15-ounce can diced tomatoes)
- 15 oz can black beans drained
- 1 cup Jasmine or other white rice
- 2 tsp chili powder
- 1 teaspoon cumin
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp salt
- 2 cups chicken stock
- 1 small can of corn drained (or a cup of frozen)
- 1/2 cup shredded cheese
Instructions
- Preheat oven to 425F.
- Cut large chicken breasts into 2-3 pieces. Season each piece on all sides. Place chicken breast on a baking sheet along with 5 small bell peppers. Drizzle chicken and peppers w olive oil, roast 30 minutes. (Once chicken is done, cut into small pieces or use a fork and knife to shred.)
- While chicken cooks heat a large pan over medium high heat. Once hot, drizzle a tsp of olive oil into pan. Sauté 1/2 cup diced onion until tender. Add the garlic and cook for 1 minute, stirring often. Add uncooked rice to the pan. Toast the rice, stirring often, for 2 to 3 minutes.
- Add the drained beans, chopped tomatoes, shredded cooked chicken, chicken broth, and all of the seasonings to the onion mixture in the pan. Stir to combine, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes.
- Add the corn to the pan, cover, and heat for 5 more minutes.
- Finally, top with the shredded cheese, cover, allowing cheese to melt.
- Serve in bowls. Garnish with jalapeño peppers, green onions, and sour cream if desired.