Chicken burrito bowl

Chicken burrito bowlDoug 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.

Servings: 6-8

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


  1. Place a large pot or Dutch oven over medium heat. Add coconut oil and cook until melted.
  2. 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.
  3. Remove the lid and add the rice and frozen corn. Continue cooking covered on low for another 45 minutes.
  4. Check and stir once or twice to make sure the rice cooks evenly. Add more chicken broth if the mixture seems dry.
  5. 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.
  6. Place the mixture in bowls and top with diced avocado.

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