Chicken Burrito Bowl Recipe
A simple and delicious recipe, perfect for meal prep and on-the-go work lunches or a fast and easy weeknight dinner.
Ingredients
- 3 boneless skinless chicken breasts diced into bite sized pieces
- 1 tbsp extra virgin olive oil
- 1 tsp Tajin
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 6 cups Cilantro Lime Rice recipe linked
- 6 tbsp guacamole
- 6 tbsp salsa
- 12 tbsp shredded iceberg lettuce
Instructions
Place the olive oil in a large skillet and heat until hot but not smoking.
Dice the chicken breast into diced sized pieces, trimming any fat from them.
Place the diced chicken into the hot oil and season with the Tajin, cumin, salt, pepper, onion powder, and garlic powder.
Toss the chicken in the oil and seasonings, and continue cooking on medium heat until the chicken is cooked through and browned. This should take around 10-15 minutes.
Cook the rice according to recipe instructions (recipe is linked) and start building the burrito bowls using the rice as the base. You'll need 1 cup of rice per each bowl.
Add in 1/6 of the chicken and top with 1 tablespoon of guacamole, 1 tablespoon of salsa, and 2 tablespoon of shredded lettuce per each bowl.
Serve hot and enjoy!
Recipe Notes
Nutritional information calculated without the rice. If serving with the Cilantro Lime Rice, check the recipe link for nutritional information and factor that in.
To keep this dish Low Carb and Keto friendly, serve over cauliflower rice or enjoy as-is.