The best part of making these burrito bowls at home is that you can customize them as much as you want. Add any toppings you like!
Ingredients
1 cup
Brown rice, long-grain, dry
(for rice)
2 leaf
Bay leaf
(for rice)
2 cup
Chicken broth (stock), low sodium
2 tbsp
Cilantro (coriander)
(tbsp fresh; for rice)
1 tbsp
Lemon juice
(for rice)
1 tbsp
Lime juice (fresh)
(for rice)
227 gm
Chicken, ground, lean
2 clove(s)
Garlic
(for chicken)
1/2 tsp
Oregano, dried
(for chicken)
1/4 tsp
Cumin
(for chicken)
1/2 tbsp
Avocado oil
1 medium
Red onion
(cut into strips)
1 medium pepper(s)
Green bell pepper
(cut into strips)
1 medium pepper(s)
Red bell pepper
(cut into strips)
1 tsp
Oregano, dried
1/4 tsp
Red pepper flakes
(optional)
1/2 tsp
Sea salt, fine
1/4 tsp
Black pepper
1 head
Lettuce, romaine
(shredded; for topping)
4 tbsp
Guacamole
(store bought or homemade; for topping)
4 tbsp
Salsa, ready-to-serve
(or pico de gallo; store bought or homemade; for topping)
Instructions
Using chicken broth instead of water, prepare the rice according to the package instructions. Add the bay leaf to the chicken broth before boiling. Once the rice is cooked, mix in the cilantro, lemon juice and lime juice.
Brown chicken in pan for 15 minutes over medium-high heat.
Sprinkle garlic, oregano and cumin onto the chicken and cook for 10 minutes until chicken is cooked.
Heat oil in a large skillet. Add red onion to the skillet and sauté for 3 minutes over medium/high heat.
Add peppers and cook for 5 more minutes.
Add the oregano, red pepper flakes, salt and black pepper and continue cooking until the vegetables are soft (about 2 minutes).
To assemble the bowls, simply divide the rice, chicken and vegetables between 4 bowls and add the toppings.
Notes:
For a vegetarian option
grill chickpeas instead of chicken and use vegetable broth instead of chicken broth
