Chicken Burrito Bowls

Name: Chicken Burrito Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cup Arugula (2 cups arugula); 1 cup Grape Tomato (1 cup grape tomatoes (halved)); 7 oz Corn (7 ounce can corns (drained)); 14 oz Black Beans (14 ounce can black beans (rinsed and drained)); 1 lb Chicken Breast (1 lb chicken breasts); ½ tsp Table Salt (1/2 tsp salt); ½ tsp Black Pepper (1/4 tsp black pepper + 1/4 tsp black pepper); 1 cup Basmati Rice (1 cup basmati rice); 1 ½ cup Water (1.5 cups water); 1 tsp Paprika (1 tsp paprika); ½ tsp Cumin Seeds (1/2 tsp cumin); ¼ tsp Cayenne Pepper (1/4-1/2 tsp cayenne (check notes) — up to 0.5); 4 tbsp Caesar Dressing (4 tbsp Caesar dressing (use dairy-free option if dairy-free))

Chicken Burrito Bowls - Dinner (Mexican)

30 minMexican

Servings4

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Dairy Free
Egg Free

Steps

1Chicken
2Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
3Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
4Remove the chicken from the water. Let it cool down before shredding.
5Rice
6Rinse your rice using a mesh strainer.
7Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
8Remove from the stove and rest for 10 minutes. Fluff before serving.
9Meal Prep Assemble
10Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.