My kids love Southwestern foods, and grain bowls are a new hit at our house. This Chicken Burrito Bowl is one of their favorites, filled with black beans, chicken, corn, brown rice, and chicken. It’s so easy to prepare–you can even make it ahead of time. Perfect for a summer or fall healthy dinner, add this easy, healthy recipe to your menu list!
Chicken Burrito Bowl
1 pound boneless skinless chicken breasts, shredded
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
5 teaspoons olive oil, divided
1 yellow onion, chopped
1/4 to 1/2 jalapeno pepper, seeded and diced
1 tablespoon masa flour
1/2 cup low sodium, chicken broth
1/2 cup tomato sauce
1 clove garlic, minced
1 teaspoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried oregano
Pinch sea salt
1 cup cooked brown rice
1 Lime, juiced
1 can (15 oz.) reduced sodium black beans, drained and rinsed
2 ears fresh corn OR 1 can (15 oz.) reduced sodium, organic corn kernels, rinsed and drained
1 cup bell pepper, any color, diced
1 cup diced fresh tomatoes
1 tablespoon ground cumin
1/4 cup chopped freshly cilantro, chopped
2 garlic cloves, chopped
1. Season chicken evenly with salt and pepper; set aside. Cook in 3 teaspoons hot oil in a large lightly greased skillet 6 to 8 minutes or until chicken is no longer pink. Remove from skillet and set aside.
2. In a medium skillet, cook onion in remaining hot oil over medium heat. Add jalapeno and saute until onion becomes translucent, about 3 minutes. Sprinkle the masa flour and whisk together. Allow to cook 2 minutes. Gradually add chicken broth; constantly whisk to ensure no clumps of flour. Adjust heat to medium-low. Add tomato sauce, garlic, lime juice, chili powder, paprika, oregano and pinch of sea salt. Stir together, cover and simmer for about 20 minutes. Add chicken and cook 5 minutes more or until heated.
While the sauce is simmering, add lime juice and fresh chopped cilantro to the cooked brown rice and blend together. Add the blacked beans, corn, bell pepper, tomato, cumin, garlic and jalapeno to a medium sized bowl and mix. Divide the rice into 4 portions. Top evenly with beans, corn and chicken.