This delightful makeover on a standby favorite brings together rotisserie chicken, zesty flavors, and vibrant veggies, all nestled atop a bed of fluffy quinoa. This easy-to-make and customizable burrito bowl is an easy way to elevate your lunch or dinner experience.
Chicken Burrito Bowl
Equipment
- 1 large saucepan
- 2 medium saucepans
Ingredients
- 1 ea. Rotisserie chicken, shredded without skin
- 2 ea. Zucchini, spiralized
- 2 ea. Handfuls kale, torn in small pieces
- 2 ea. Avocado
- 1 c. Dry quinoa can use rice if preferred
- 1 ea. Can black beans, rinsed
- 1 ea. Can corn, rinsed
- ½ c. Red onion, sliced
- 1 ea. Red bell pepper, sliced
- 1 Tbs. Olive oil
- To taste Favorite salsa
- To taste Shredded or crumbled cheese
- To Taste Salt and pepper
Instructions
- In a large saucepan, add 3 cups water (or broth) and dry quinoa orquinoa blend. Bring to a boil and let simmer for 15 minutes or until the quinoa absorbs all the liquid.
- In another saucepan on medium heat, add olive oil. Add the onion and bell pepper and sauté for 4-5 minutes. Then add the kale and zucchini. Continue to sauté for 4-5 more minutes.
- In another medium pan on medium heat, add the rinsed corn and black beans. Heat for 5-6 minutes then turn to low.
- While everything is cooking on the stove, shred the chicken and put into a bowl.
- Mash the avocado and add salsa to taste or diced tomatoes to create guacamole. Salt and pepper to taste.
- Mash the avocado and add salsa to taste or diced tomatoes, if preferred. Salt and pepper to taste.
- When quinoa is finished cooking, fluff with a fork.
- To assemble the bowl: Put quinoa on bottom and layer black beans and corn mixture, followed by the veggie mixture. Next add shredded chicken, mashed avocado and top with salsa and cheese to taste.1 serving = ½ c cooked quinoa, ½ c bean & corn mixture, ¾ c veggie mix, 3 oz chicken, ¼ c mashed avocado, sprinkle of cheese, 2 Tbs. salsa
