Doug and I host Super Bowl every year—and I always try to throw in a few new dishes to keep things fresh. This year, one of our friends had a few dietary restrictions, so in an effort to make sure I had at least one thing she could eat, I searched my Pinterest arsenal to find a gluten- and dairy-free option. And that’s where I found this great chicken burrito bowl recipe.
It’s super simple because you make everything in one large pot. And because you slow cook the chicken for a couple of hours, it becomes super tender and you’re able to pull it apart easily. Throw any of your favorite toppings on top—and you have a delicious little bowl of yumminess.
CHICKEN BURRITO BOWL
1 tablespoon coconut oil
1 garlic clove, minced
1 medium yellow onion, diced
1 red or green pepper, cored and diced
5 medium sized tomatoes, cored and diced
1½ pounds boneless skinless chicken breasts, cut into large cubes
1¼ cups low-sodium chicken stock
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 cup brown rice
1 cup frozen corn
1 avocado, peeled, seeded, diced
- Place a large pot or Dutch oven over medium heat. Add coconut oil and cook until melted.
- Add garlic, onion, and pepper, and cook until softened (about 3 to 4 minutes). Add the diced tomatoes, chicken, chicken stock, chili powder, salt, and cumin to pot. Cover and lower the heat to low. Cook about 45 minutes to an hour, stirring a few times.
- Remove the lid and add the rice and frozen corn. Continue cooking covered on low for another 45 minutes.
- Check and stir once or twice to make sure the rice cooks evenly. Add more chicken broth if the mixture seems dry.
- Transfer the chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Place chicken back into the pot and stir.
- Place the mixture in bowls and top with diced avocado.