Shredded Chicken Burrito Bowl
Dinner is solved with this fresh Shredded Chicken Burrito Bowl made with store-bought rotisserie chicken, leftover turkey or other protein.
Aren't we all looking for easy lunch and dinner ideas ideas, even on the weekends? It's nice to have some easy recipes on hand that are healthy-ish, satisfying and super tasty.
A few good reasons to try this easy chicken recipe:
An already cooked rotisserie chicken from the grocery store is a major short-cut to this recipe, all we have to do is shred some chicken breast and we're halfway there.
Make easy meals for lunch by meal prepping this recipe. Fast & fresh & portable.
Burrito Bowls can easily be customized to your taste using fresh, every day ingredients.
This recipe is one of my favorite solutions for mid-week lunch and dinners, super easy and everyone loves it.
Ingredients You’ll Need:
Salsa: Hot, mild or medium, we'll use salsa instead of taco seasoning to flavor the beans, and also to the amazingly delicious spicy ranch dressing that's served alongside.
Pinto Beans: So creamy, meaty too.
Rice: I like the hearty, nutty flavor of brown rice for this bowl, but use white rice if you prefer.
Lettuce: It just wouldn't taste like a chicken burrito without shredded iceberg lettuce, but you can use other greens too.
Cheese: I used sharp cheddar cheese, but use any cheese you like and and be sure to grate it yourself at home. Just say no to pre-shredded cheese.
Corn: Frozen, organic, defrosted.
Tomato & Onion: Just a little of each, use red onion if you like.
Tortillas: Quick-fried and delicious and makes these bowls feel a little special, especially in the middle of the week.
Making your bowl is the fun part. Here's some simple tips to compile your own:
Place some lettuce and rice on the bottom of each bowl.
Add salsa to the beans to bump up the flavor, stir and divide it between the bowls.
Next comes the shredded chicken, corn, cheese, tomatoes, avocado and sour cream.
Finish it off with a garnish of green onion, fresh lime and fried tortillas tucked on the side.
Serve with a side of amazingly delicious and easy Salsa Ranch Dressing (see recipe below).
The beauty of these bowls is you can change up the ingredients so many different ways.
Some tasty ideas:
Black beans instead of pinto beans.
White or Spanish rice instead of brown.
Pepper jack cheese instead of cheddar.
Spinach, spring salad mix or romaine lettuce instead of iceberg.
Plain Greek yogurt instead of sour cream.
Rotisserie beef sliced thin instead of chicken.
Add green chilis, red bell peppers and fresh lime juice add a ton of flavor.
Don't forget black olives! Use any of your personal favorite ingredients too.
TIP: Fry the flour tortilla strips in advance and carefully store them (I roll them in a natural paper towel) until ready to use. Warm for 5-10 seconds in the microwave before adding to your bowl.
FAQ’s:
Can I make the Shredded Chicken Burrito Bowls in advance?
You definitely can, in fact, ALL the ingredients can be assembled in advance and placed in a separate container situation until just prior to serving. Put some dressing in a small container for easy transport to serve alongside.
Can I substitute other ingredients?
Sure, this is the best part! Use your favorite burrito fillings based on taste preference, and leave out any ingredients you don't like, which makes this perfect for the whole family on busy weekends or a just a long day.
Can I cook my own chicken?
Yes! Bake some boneless chicken breasts or thighs, shred the meat instead.
Shredded Chicken Burrito Bowl
Quick and Delicious, this everyday lunch or dinner is fresh and easy too!
Total Time: 20 minutes minutes
Servings: 4
Ingredients
▢ 4 cups Rotisserie Chicken (cooked)
▢ 1 15 ounce can Pinto Beans, drained and gently rinsed
▢ ¼ cup Salsa, chunky and mild
▢ 8 cups Iceberg lettuce, shredded
▢ 1 cup Cheddar Cheese, shredded
▢ 2 cups Brown Rice, cooked
▢ 1 cup Corn, organic, defrosted from frozen
▢ 1 large Avocado, peeled and sliced
▢ 2 cups Cherry Tomatoes, cut in half
▢ 2 Green Onion, white part only, thinly sliced
▢ 3 large Flour Tortillas, cut into 1" slices lengthwise
▢ ½ tsp salt
▢ 3 tbsp Olive Oil
▢ 1 Lime, cut in wedges for serving
▢ ½ cup Sour Cream See tips
▢ ¼ cup Fresh Parsley or Cilantro, chopped for serving
▢ SALSA RANCH DRESSING
▢ ½ cup Ranch Dressing (store bought)
▢ ½ cup Salsa, chunky and mild
Instructions
Cut the rotisserie chicken by pulling back the skin and removing the meat with a paring knife, carefully using your fingers to pull the meat off the bone. Chop or shred to make 4 cups.
Drain and rinse the pinto beans, place in a medium-sized bowl. Add the ¼ cup salsa to the beans and carefully toss together. Set aside.
Prep the iceberg lettuce by removing the outside leaves and cutting the head in half, then half again. Cut in 1-2” shreds to make 8 cups.
Slice the cherry tomatoes in half, shred the cheese and drain the corn from the can. Set these ingredients aside while you cook the tortillas.
Cut the flour tortillas in 1” long slices. Using a non-stick skillet, heat olive oil in the pan and add the tortillas in 1 or 2 batches, keeping them flat and not crowded. Cook until lightly browned, 1-2 minutes. Turn with a spatula for another minute or so, remove from oil, lightly salt and set paper towels until ready to use.
Salsa Ranch Dressing: Combine Ranch Dressing salsa in a bowl and mix together. Serve alongside the buritto bowls.
To Assemble:
Add 2 cups of iceberg lettuce to the bottom of a wide serving bowl, spoon a ½ cup of rice next to the lettuce.
Add a cup of the shredded rotisserie chicken in the center of each bowl.
Divide the pinto bean mixture into each bowl (about a ¼ cup for each serving).
Add ¼ cup each of shredded cheese and corn to each bowl .
Divide the avocado cherry tomatoes between the bowls.
Garnish with green onion, cooked tortilla strips, sour cream, parsley and cut limes.
Serve with salsa ranch dressing on the side.
Notes
Tips and Possible Substitutions, Use:
Black beans instead of pinto beans.
White or Spanish rice instead of brown.
Pepper jack cheese instead of cheddar.
Spinach or spring salad mix instead of iceberg.
Plain Greek yogurt instead of sour cream.
Rotisserie beef sliced thin instead of chicken.
Tortillas can be cooked ahead and wrapped carefully in a paper towel until ready to use.