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  • Christine Sheriff

Chicken Burrito Bowls



To make the chicken:

8 boneless skinless chicken thighs, sliced into bite sized pieces

1 tbsp olive oil

1 tbsp lime juice

1 tbsp white vinegar

1 tbsp chili powder

1/2 tbsp minced garlic

1 tsp cumin

1 tsp smoked paprika

1 tsp salt

1/8 tsp cayenne


For the bowl:

1 small head of iceberg lettuce, shredded

2 medium tomatoes, chopped

2 bell peppers, sliced

1 bunch green onion or 1 small red onion, sliced

Rice (1 cup dry to make 4 servings)

Re-fried beans (recipe below)

1 jar of salsa

1 container of guacamole


Instructions:

  1. Place the chicken and all the ingredients for the chicken into a large bowl. Mix so that the chicken is evenly coated with the spices. Cover and set in the fridge for 30 minutes or up to 24 hours.

  2. Transfer the chicken to a fry pan and saute over medium high heat until any juices from the chicken evaporate and the chicken is cooked through (no pink areas).

  3. Assemble your burrito bowl. Add rice and all the veggies to your bowl, cover with chicken and top with salsa, re-fried beans and guacamole.

Serves 4


Re-fried Beans

2, 15 oz cans of pinto beans, drained and rinsed

1 cup diced onion

1 tbsp minced garlic

1 tsp chili powder

1/2 tsp cumin

1 tsp salt

1 tbsp olive oil

1/2 cup of water

Juice from quarter of a lime


  1. In a pot over medium heat, place the oil, garlic and onion. Saute until the onion is soft and translucent.

  2. Stir in the salt and spices followed by the beans. Cover and let cook about 5 minutes.

  3. Turn the heat to low, add the water and use a potato masher to mash the beans. It's ok if they are still a bit chunky after mashing. Cover and cook an additional 5 minutes.

  4. Remove from heat and add the lime juice, stir and add more salt or water if needed. Serve.




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