Best 6 Naked Chicken Burrito Bowl Recipes
Do you crave a quick and nutritious meal that packs a punch of flavor? Look no further than the naked chicken burrito bowl, a delectable and versatile dish that combines the tangy zest of Mexican cuisine with the convenience of a bowl. This culinary creation is a symphony of flavors and textures, featuring tender, juicy chicken that takes center stage, complemented by a medley of fresh vegetables, creamy sauces, and a sprinkle of Mexican spices. Whether you're aiming for a healthy lunch option or a hearty dinner, this recipe delivers a satisfying and flavorful experience that will tantalize your taste buds. So, prepare to embark on a culinary adventure as we unveil the secrets to crafting the ultimate naked chicken burrito bowl.
Let's cook with our recipes!
INSTANT POT® CHICKEN BURRITO BOWL
These chicken burrito bowls are made simple in your multi-functional pressure cooker (such as an Instant Pot®) for a weeknight dinner recipe that is sure to please. Optional toppings include chopped cilantro, diced red onion, jalapeno slices, sour cream, avocado slices, shredded cheese, or lime wedges.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 37m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is no longer pink, about 4 minutes. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.
- Add broth, picante sauce, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let mixture stand until thickened, about 2 minutes. Ladle into serving bowls and garnish with desired toppings.
Nutrition Facts : Calories 557 calories, Carbohydrate 65.8 g, Cholesterol 87.6 mg, Fat 17.3 g, Fiber 8.2 g, Protein 35.1 g, SaturatedFat 4.1 g, Sodium 1446.1 mg, Sugar 5.7 g
COPYCAT QDOBA CHICKEN BURRITO BOWLS
Burrito bowls loaded with chipotle grilled chicken, beans, pico de gallo, guacamole, lettuce, salsa, sour cream, cheese, and corn. These burrito bowls are super easy to make and tastes a lot better homemade!
Provided by Layla
Categories Mexican
Time 35m
Number Of Ingredients 20
Steps:
- Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lemon will be added later before serving. begin working on the chicken while the rice is cooking.
- Pico de gallo: While the rice and chicken are cooking, diced all the ingredients for the pico de gallo, salt and pepper to taste and combine in a small bowl. set aside in the fridge.
- To Assemble: When the rice and chicken are done, assemble your Burrito Bowls. Start with rice in the bottom of the bowl, then top with the chicken, pico de gallo, beans, corn lettuce and any other ingredients you're using (guacamole, sour-cream, cheese)
CHICKEN BURRITO BOWL RECIPE (CHIPOTLE COPYCAT)
This chicken burrito bowl, is a nutritious, delicious and filling meal. It's a healthier (and less expensive) chipotle copycat. Plus it's just as tasty (if not more so!). Great for meal prep and easy lunches.
Provided by Becky Hardin
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Cut chicken breast in bite size pieces
- Add chicken breast pieces in a medium sized bowl
- Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil
- Heat a non-stick pan on medium heat
- Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked
- Set chicken aside
- Cook rice according to box instructions
- In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken
- Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!
- Finely chop cilantro, tomato and onion. Add in a small bowl
- Add vinegar, lime juice and salt
- Mix well until everything is combined
Nutrition Facts : Calories 618 kcal, Carbohydrate 67 g, Protein 37 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 87 mg, Sodium 495 mg, Fiber 11 g, Sugar 5 g, ServingSize 1 serving
CHICKEN BURRITO BOWLS
Make and share this Chicken Burrito Bowls recipe from Food.com.
Provided by joyce_ringer
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400˚F/200˚C.
- 2. Line a baking sheet with foil.
- 3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
- 4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- 5. Salt and pepper the peppers and onions, tossing to coat.
- 6. Top each chicken breast with a generous pour of salsa.
- 7. Bake in a preheated oven for 25 minutes.
- 8. Rest chicken for 10 minutes, before slicing into strips.
- 9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- 10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- 11. Meal-prep FTW! Enjoy!
Nutrition Facts : Calories 632.1, Fat 21.3, SaturatedFat 7.9, Cholesterol 86.3, Sodium 764.1, Carbohydrate 76, Fiber 12.7, Sugar 9.7, Protein 38.6
QDOBA COPYCAT CHICKEN BURRITO RECIPE
Enjoy a taste of Qdoba with this easy chicken burrito recipe! A perfect blend of chicken, lime rice, beans, and more to keep you full all day.
Provided by Recipes.net Team
Categories Wraps
Time 2h35m
Yield 6
Number Of Ingredients 24
Steps:
- Whisk together the Italian dressing, cumin, oregano, smoked paprika, tomato sauce or passata, vinegar, and water.
- Chop the chicken tenders into 1-inch pieces and place them in the bowl with the marinade.
- Toss the chicken in the marinade, then cover the bowl with plastic wrap. Marinate the chicken for 2 hours or more.
- In a separate bowl, combine the rice with lime juice, sea salt, and cilantro.
- In a sauce pan, sauté the onion and garlic in 1 tablespoon of olive oil. Pour in the can of beans, cumin, achiote, coriander, and oregano. Continue sautéing. Set aside.
- Heat 2 tablespoons of olive oil on high in a frying pan and cook the chicken for 4 to 5 minutes.
- Once the chicken is done cooking, assemble the burrito. Put all of the ingredients that you want on your burrito, or follow the recommended amount, and fold it into a burrito.
- Should you prefer the cheese melted, grill the burritos over a preheated greased grill briefly for about 5 minutes on each side, until the cheese melts.
- Serve and enjoy with a side of chips and a variety of sauces.
Nutrition Facts : Calories 913.00kcal, Carbohydrate 80.00g, Cholesterol 138.00mg, Fat 41.00g, Fiber 8.00g, Protein 53.00g, SaturatedFat 12.00g, ServingSize 6.00 people, Sodium 1,528.00mg, Sugar 10.00g, TransFat 1.00g
NAKED CHICKEN BURRITO BOWL
I love to eat at places like Qdoba® and Chipotle®, so I created my own chicken burrito at home, minus the tortilla! This is very easy for a weeknight meal and is very filling and healthy; the recipe can easily be increased for more people.
Provided by Janessa
Categories World Cuisine Recipes Latin American Mexican
Time 26m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Season chicken breasts with garlic powder, salt, and black pepper.
- Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
- Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
- Layer cooked rice, corn, black beans, and chicken on 2 serving plates. Top with Monterey Jack cheese, lettuce, salsa, and sour cream.
Nutrition Facts : Calories 894.4 calories, Carbohydrate 114.8 g, Cholesterol 117.6 mg, Fat 26.5 g, Fiber 20.1 g, Protein 55.8 g, SaturatedFat 14.3 g, Sodium 1997.5 mg, Sugar 8.5 g
Tips:
- To make the chicken extra flavorful, marinate it in a mixture of olive oil, lime juice, chili powder, cumin, and garlic for at least 30 minutes before cooking.
- If you don't have a grill, you can cook the chicken in a skillet over medium heat. Just be sure to cook it all the way through.
- To make the burrito bowls more filling, add some cooked black beans or brown rice.
- For a vegetarian or vegan version of this recipe, use grilled tofu or tempeh instead of chicken.
- Top your burrito bowls with your favorite toppings, such as salsa, guacamole, sour cream, cheese, and cilantro.
Conclusion:
Naked chicken burrito bowls are a delicious and healthy meal that are perfect for lunch or dinner. They're easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give these burrito bowls a try.
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