Chicken Burrito Bowls #healthy #glutenfree

Bid farewell to cheap food (like Chipotle) and hi to this sound natively constructed DIY chicken burrito bowl. Stuffed with ground chicken, dark beans, corn, tomatoes and cauliflower rice these burrito bowls are both flavorful and nutritious.

These chicken burrito bowls are better then anything you can purchase in a hurry. They're also increasingly nutritious thus simple to make. I like to set them up toward the end of the week when I am doing my supper prep, so I have them all set for lunch or a light supper during the week.

Making a hand crafted burrito bowl is certainly sound! Produced using genuine entire nourishment fixings, these dishes are unquestionably a nutritious feast.

Cauliflower rice offers a delightful veggie base for these dishes. In the event that you incline toward an entire grain (which I regularly do), you can swap in dark colored rice, quinoa, or wheat berries. Actually any entire grain you like will work. Be that as it may, I love the way light the cauliflower rice is.

Also try our recipe TACO LETTUCE WRAPS

Chicken burrito bowls are stuffed with ground chicken, cilantro lime cauliflower rice, dark beans, corn and tomatoes. They are ideal for feast prep and make an extraordinary lunch or simple supper for occupied weekdays.

INGREDIENTS

• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 4 cups cauliflower rice
• 1/4 cup scallions, chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1.25 pounds ground chicken
• 2 tablespoons taco seasoning
• 2 cups black beans, drained and rinsed
• 2 cups frozen corn, defrosted
• 1 pint cherry tomatoes, quartered
• 1/2 cup greek yogurt
• 2 tablespoons chipotle in adobe sauce
• 1 tablespoon lime juice

INSTRUCTIONS

1. Heat one teaspoon of oil into a large non-stick saute pan.  Toss in garlic with a pinch of salt and sauté until fragrant.
2. Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water).  Pop on the lid and cook for 3-4 minutes or until the rice is tender.  Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice.  Set aside.
3. Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken.  Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.
4. Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices.  Cook for a couple more minutes or until chicken is cooked through.  Shut off the heat and allow to cool.
5. Once all of your ingredients are prepped and ready to go, you are ready to assemble your bowls.
6. Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken and tomatoes.  Repeat until you make 4 burrito bowls.
7. *OPTIONAL: combine greek yogurt, chipotle sauce and lime juice.  Mix well!  
8. Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce before eating.  Enjoy!

Read more our recipe : Coconut Chicken Curry

For more details : https://bit.ly/329jPL3