Chicken Burrito Bowl Recipe 🌯🥣⁣

“Bowl” Dinners never disappoint and are such an easy way to prep for weeknight meals. There are so many meat/veg/carb combinations to play with! Tonight’s bowl includes chicken, coconut rice, lettuce, black beans, sweet corn, tomato, avocado, onion, Mexican blend cheese, and salsa.⁣

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (𝟰 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀)⁣

• 2 Boneless Skinless Chicken Breasts, Sliced thin⁣

• 1 tbsp Olive Oil⁣

• 2 tsp Minced Garlic⁣

• 2 tsp Kroger Blackened Seasoning⁣

• ¼ Cup Shredded Mexican Blend Cheese⁣

• ¼ White Onion, Sliced long⁣

• 1 Can Whole Kernel Corn⁣

• 2 Roma Tomatoes, Chopped⁣

• ½ Avocado, Diced⁣

• 1 ½ Cup Rice, uncooked⁣

• ½ Cup Unsweetened Canned Coconut Milk⁣

• 1 ½ Cup Water⁣

• 1 tsp Salt⁣

• 1 Cup Romaine Lettuce, Chopped⁣

• 2 Stems Green Onion, Chopped⁣

⁣

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀⁣

1. Combine Chicken seasoning, garlic, olive oil, and chicken in a bowl. Bring your grill to medium heat and cook chicken for ~3 min per side. Set aside.⁣

2. Combine rice, coconut milk, water, and salt in a medium sauce pan and put to high heat until it is boiling. Once boiling, stir and reduce to low heat. Cover with a lid and continue cooking for 15 minutes. ⁣Remove the pot from heat and let stand for 10 minutes.⁣

3. Sauté onions in a pain with olive oil on medium-low heat until browned. ⁣

4. Heat corn and beans separately either in a small pot or in the microwave.⁣

5. Create your bowl! Add lettuce, tomatoes, avocado, cheese, and salsa to your bowl with your chicken, rice, beans, and corn.⁣

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546 Cal 57g Carb 15g Fat 42g Protein⁣