Chicken Burrito Bowl

chicken burrito bowl

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!

 

Skillet Chicken with Olives and Tomatoes

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This recipe is a breeze, and it’s bursting with flavors from paprika, cumin, olives, parsley and tomatoes. If you don’t like cumin, you can omit it and double the paprika. Using chicken cutlets cuts down on the cooking time so you will have this to your table in about 25 minutes or so. Serve with a big green salad, roasted asparagus or some rice, and that’s all you need for dinner tonight.

 

Skillet Chicken with Olives and Tomatoes

Prep: 10 minutes

Cook: 12 minutes

Yield: 4 servings

Ingredients

1/4 teaspoon smoked or regular paprika

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

1/4 cup fresh lemon juice

11/2 pounds chicken cutlets

1 tablespoon olive oil

1/3 cup white wine or low-sodium chicken broth

1/4 cup chopped shallots

1/2 cup sliced grape tomatoes

1/2 cup chopped Italian parsley

1/4 cup sliced green olives

Preparation

1. Sprinkle chicken with first 3 ingredients; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook 2 to 3 minutes on each side or until chicken is golden.

2. Remove chicken from skillet and pour white wine into skillet, stirring to scrape the bottom solids. Add shallots and remaining ingredients. Reduce heat; add chicken back to skillet; simmer 5 minutes.