Chicken & Black Bean Burrito Bowls

Quick and easy burrito bowls consisting of brown rice, seasoned chicken, black beans, and a variety of taco toppings. #sponsored

If you’ve ever been to Chipotles chances are you’ve ordered one their famous burrito bowls. I know I’ve enjoyed my share of them a time of two, but having them too often can be an expensive habit. Basically a burrito bowl is just a regular burrito without all the fuss. I guess you can say it’s really an deconstructed burrito in a bowl minus the tortilla.

To make a burrito bowl you start by choosing a meat, chicken, beef or pork carnitas. Pick a rice (brown, white or cilantro lime), choose a bean variety, and finally add all your favorite taco style toppings. There are so many delicious toppings to choose from at Chipotles that it doesn’t take much to go overboard. To maintain a little more control over my meal I love recreating my favorite restaurant dishes at home.

Today’s recipe for these Chicken & Black Bean Burrito Bowls is my way of saving a little money, while still enjoying one of my favorite restaurant dishes. These burrito bowls are super easy to make, and you can customize them any way you like. I love the simplicity of making my own burrito bowls, and how easily it is to control all of the toppings.

My bean of choice is Bush’s black beans, because they’re crazy good, and packed full of protein and fiber. I’ve been working really hard on choosing healthier lunch options, and these burrito bowls are the perfect choice. I can easily get several meals out of just one recipe.

I used Bush’s Reduced Sodium Black Beans, but you can certainly use regular black beans, Bush’s Seasoned Recipe Black Beans, or another bean variety. It’s all about making this recipe your own. For the rice I chose to use brown rice (healthier option) cooked in low sodium chicken broth for added flavor. Lets get started on the recipe.

These are the ingredients you’ll need: Chicken breasts, chicken broth, taco seasoning, bush’s black beans, Mexican corn, salsa or picante sauce, brown rice, fresh limes, cilantro, minced garlic & cumin (not pictured), avocado chunks, and Queso fresco cheese.

In a large zip lock bag add the chicken breast, taco seasoning packet, splash of lime juice, and 1/2 cup chicken broth. Place the bag in the refrigerator and marinade the chicken breasts while the rice cooks. In a medium size pot, add one cup of brown rice, and 2 1/4 cups of low sodium chicken broth.

Bring the rice to a boil, reduce heat, and simmer for about 40 minutes or until the rice is done. Remove from heat and fluff with a fork. Remove the chicken from the refrigerator and grill on a grill pan until done, cut into 1-2 inch pieces and set aside.

In a large skillet over medium heat, add the rinsed black beans, Mexicorn, garlic, picante sauce, cilantro, splash of lime juice, cumin and chopped jalapenos (if using). Lightly mix to blend. Simmer the bean mixture for 10-15 or until heated through, and set aside.

To assemble the burrito bowl, place a serving of cooked rice at the bottom of a bowl, add the black bean mixture, grilled chicken, and all your favorite toppings. Enjoy!!!!

Chicken & Black Bean Burrito Bowls
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Ingredients:
4 – boneless, skinless chicken breasts
1 – packet taco seasoning
2 – 3 limes (fresh lime juice), separated
1 – 32 oz container low sodium chicken broth
1 – cup brown rice
1 – can Bush’s Black Beans, drained and rinsed
1 – 11 ounce can Mexican Corn, drained
1 – clove garlic, minced
3/4 – cup picante sauce or salsa
1/4 – cup chopped fresh cilantro
1/8 – teaspoon cumin

Assorted Toppings:
avocado diced
Fresh pico de gallo
Queso fresco cheese
chopped cilantro
fresh lime juice

Directions:
In a large zip lock bag add the chicken breasts, taco seasoning packet, 1/2 cup chicken broth, and a splash of lime juice. Place the bag in the refrigerator and marinade the chicken breasts while the rice cooks.

Place one cup brown rice into a medium size pot, and add 2 1/4 cups of low sodium chicken broth. Bring the rice to a boil, reduce heat, and simmer for about 40 – 45 minutes or until the rice is done. Remove from heat (keep covered) and fluff with a fork.

Remove the chicken from the refrigerator and grill on a grill pan until done, cut into 1-2 inch pieces, and set aside.

In a large skillet over medium heat, add the rinsed black beans, mexicorn, garlic, picante sauce, cilantro, cumin, splash of lime juice, and chopped jalapeno if using. Lightly mix to blend. Simmer the bean mixture for 10-15 or until heated through, and set aside.

To assemble the burrito bowl, place a serving of cooked brown rice at the bottom of a serving bowl. Top with black bean mixture, grilled chicken , and assorted toppings.

Servings: 4

Cook’s Note: one or two fresh jalapenos (chopped) can be added to the black bean mixture for more spice and heat.