Bbq chicken burrito bowls
BBQ Chicken Burrito Bowls combine smoky barbecue chicken with hearty rice, black beans, and fresh veggies for a satisfying meal. This dish is easy to make and perfect for lunch or dinner.
Cook time 0 min
Prep time 20 min
Ingredients:
4 cups white rice2 tbsp olive oil
2 chicken breasts
1/2 cup BBQ sauce
2 cups black beans
1 zucchini
4 oz monterey cheese
2 onions
1 avocado
1 cup sweet corn
BBQ Chicken Burrito Bowls are a delightful fusion of smoky barbecue flavors, hearty ingredients, and fresh, vibrant veggies. This dish is perfect for a wholesome meal that’s both nutritious and incredibly satisfying. Ideal for lunch or dinner, these bowls offer a balanced combination of proteins, carbs, and fibers, making them a hit for anyone looking to enjoy a tasty and filling meal.
Instructions:
- Rinse 4 cups of white rice under cold water until the water runs clear.
- In a large pot, bring 8 cups of water to a boil. Add the rice and stir.
- Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and water is absorbed.
- Fluff the rice with a fork and set aside.
- Season the chicken breasts with salt and pepper.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- Return the sliced chicken to the skillet and pour 1/2 cup of BBQ sauce over the top. Stir to coat the chicken evenly with the sauce.
- In a separate skillet, heat the remaining 1 tbsp of olive oil over medium heat.
- Add the finely chopped onions and cook for 2-3 minutes until they begin to soften.
- Add the diced zucchini and continue to cook for another 5-6 minutes, until the zucchini is tender and the onions are translucent.
- Divide the cooked white rice evenly among 4 bowls.
- Top each bowl with a portion of BBQ chicken, sautéed onions and zucchini, black beans, corn, and shredded Monterey Jack cheese.
- Garnish with slices of fresh avocado.
- Serve the BBQ Chicken Burrito Bowls warm, with extra BBQ sauce on the side if desired.
BBQ Chicken Burrito Bowls are a versatile and delicious option for any meal. They are easy to prepare and customize based on individual preferences. By following this recipe, you can create a satisfying and nutritious dish that is perfect for family dinners, meal prep, or a simple and tasty lunch. Enjoy the hearty flavors and vibrant ingredients with each bite!
Bbq chicken burrito bowls FAQ:
The rice should be cooked for 15-20 minutes after bringing the water to a boil. Ensure the heat is reduced to low, and cover the pot during simmering.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). It should also be golden brown on both sides.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
You can substitute chicken with tofu, tempeh, or shredded pork for a different protein option. Adjust cooking times as needed.
A medium-sized skillet works well for sautéing the onions and zucchini. Ensure the skillet is large enough to avoid overcrowding the vegetables for even cooking.
Tips:
- For a healthier option, you can use brown rice instead of white rice.
- Marinate the chicken breasts in BBQ sauce for at least 30 minutes before cooking to enhance the flavor.
- Grill the zucchini slices for a smoky taste and nice texture.
- You can add a squeeze of lime juice over the avocado for an extra fresh and tangy kick.
- Top the burrito bowls with a sprinkle of fresh cilantro for added flavor and color.
- If you prefer a bit of heat, add some diced jalapeños or a dash of hot sauce.
Nutrition per serving
4 ServingsCalories 1120kcal
Protein 44g
Carbohydrates 190g
Fiber 14g
Sugar 16g
Fat 27g
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