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Chicken Burrito Bowls

This is a new topic for me in the world of blogging, but I think it is overdue. If you ask anyone that knows me, I cook almost every night of the week, even with my bizarre schedule. So, if I can offer a recipe or idea that can make your life easier while keeping your family healthy, I have done my job.

My first recipe (inspired by my sister-in-law) is as simple, easy, and cheap as it gets. I am lucky enough to be heading to the Justin Timberlake concert tonight (score me!), but I still have 3 children and 1 “just getting home from work” husband to feed. I am sticking with a go-to dish of mine: Burrito Bowls.

Canned GoodsIngredients:
1.25 lbs Chicken breast
1 can Black beans, drained
1 can Chipotle corn, drained
1 can Fire roasted tomatoes

Garlic powder

Shredded Cheddar Cheese

1) Heat 1-2 Tbsp of olive oil in skillet.
2) Season chicken with a sprinkling of salt, pepper, and garlic powder.
3) In skillet, brown chicken for 30 seconds on each side.
4) Place chicken in the bottom of a greased crock pot.
5) Pour black beans, chipotle corn, and fire roasted tomatoes on top of chicken.
6) Cook on desired heat setting to match dinner timing (ie 4 hours on high, 8 hours on low).
7) Shred chicken and return to crock pot.
8) Serve over rice with shredded cheese on top.

Tips and Suggestions:

In a hurry? Skip the browning process and just place the seasoned chicken in the bottom of the crock pot. Your critics will not know the difference!
Get a rice cooker! And make sure it has a time delay. This has been a life saver to me with make ahead meals.
Use the leftovers for tacos the next day at lunch. This simple change up makes the kids feel like they are eating a brand new dish!
Mix it up! Use a can of mild rotel for the kids, or hot rotel for yourself in place of the fire roasted tomatoes. Add chopped onion, green chiles, or any other family favorite that packs in nutrients.

July 30, 2014 | Blog | 0

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