Does anyone have a secret for learning to love vegetables? Especially raw?
I have tried, I really have. I am turning 30 years old and still don’t eat enough vegetables. It is very much still a work in progress!
The only way that I can eat all my vegetables is if they are stacked in a big yummy salad, thrown into a soup, or dunked in a creamy dip.
Thankfully, this recipe falls into one of those categories and I can get all my daily servings of vegetables in one quick fix! And bonus- it tastes amazing!
My kids liked it because they could choose what “colors” went on their plates and I liked it because it let them try lots of different vegetables. I added chicken, but this would be perfect for a meatless meal too- you could even add extra beans if you want.
Chicken Shortcut for your Chicken Burrito Bowls
We’re all about shortcuts if you can’t tell! One of our favorite shortcuts is using a rotisserie chicken from the deli, especially in recipes like this one.
This recipe calls for chicken that’s already cooked, so buying cooked chicken is obviously the easiest method! Most deli’s will sell a rotisserie chicken already pulled off the bone, so make sure you check there before you buy yourself a whole chicken.
If you’re wanting to make it at home, throwing a few chicken breasts in the slow cooker with some chicken broth is another great and easy method.
Cook your breasts for about 3-4 hours, or until no longer pink. You can chop, shred, or leave them whole and use them throughout the week in recipes just like this one.
How to Meal Prep Chicken Burrito Bowls
Whether you’re trying to eat healthy, or just looking for a way to save time, meal prepping is always a good idea. This meal can easily be used during your meal prepping by following these basic steps:
- In your meal prepping container (we LOVE these ones —-> Meal Prep Containers) spoon chicken, black beans, corn, tomatoes, pepper, onion, and any additional desired toppings on one side.
- On the other half of your container, fill it with chopped romaine lettuce.
- Place the lid on your container and keep in the fridge for up to 3-4 days. Any longer than that may result in wilted lettuce.
- When ready to eat, top with Chipotle or dressing of your choice, shake up container, and you’re good to go.
Toppings for Chicken Burrito Bowls
We’ve listed our favorite toppings in the ingredients, but what other toppings go well with these burrito bowls? Here are a few our readers have suggested over the years:
- green onions
- banana peppers
- sour cream
How to Make Chicken Burrito Bowls in the Instant Pot
Remember when I talked about how much we love shortcuts just a second ago? Well here’s another one! If you haven’t jumped on the Instant Pot bandwagon, it’s not too late!
Here is how you can make a Chicken Burrito Bowl from start to finish in just a few minutes.
- 2 cups white rice
- 2 cups of chicken, cooked and chopped
- 2 1/2 cups water
- 1 (15 oz) can enchilada sauce
- 1 (14.5 oz) can black beans, rinsed and drained
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
Directions: Dump everything in your Instant Pot. Push MANUAL and cook for 10 minutes. When it is done do a quick release. Serve with toppings and dressing suggested below!
Related Recipe: If you love this recipe, be sure to try our Steak Burrito Bowl! They are so flavorful and packed with veggies and protein! Get the recipe HERE.
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Burrito Inspired Recipes
Loving these burrito bowls? Check out a few more of our other burrito inspired recipes:
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