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Vegetable Quinoa Tabbouleh
Shredded Chicken And Rice Burrito Bowl
| By : |
If you’re a fan of those giant chicken burritos wrapped in foil that you can get from food trucks or roadside vendors, then you’ll love this chicken and rice burrito bowl. For a healthy spin, I swap out the tortilla for brown rice and leave off the cheese in favor of avocado. The rice also helps soak up the flavorful, nourishing broth.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 lbs boneless, skinless chicken breasts
5 - 6 chicken breasts - 1 tsp ground cumin
- 1/4 tsp cayenne pepper or taco seasoning
- 1 medium red or white onion chopped
- 4 oz green chiles chopped or diced
1 can - 1 1/2 cups low-sodium chicken broth
- 15 oz pinto beans drained and rinsed
1 can - 3 cups cooked brown rice (page 22 of THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK)
- 2 medium avocados pitted and sliced, for garnish
- fresh chopped cilantro for garnish
- Sliced jalapeño for garnish
- prepared salsa for garnish (optional)
Ingredients
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Instructions
- Select Sauté and add the olive oil to the inner pot. Once the oil is hot, place the chicken breasts in the pot and brown them for 2 minutes per side.
- Press Cancel and add the cumin, cayenne pepper, onion, green chiles, and chicken broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot.
- Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 15 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Unlock and remove the lid. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken using two forks, and then add it back to the pot. Add the pinto beans and stir the ingredients to combine.
- Serve immediately, or place the chicken and rice in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
- When ready to serve, divide the rice among six bowls and ladle the chicken mixture on top. Garnish each bowl with 2 slices of fresh avocado, cilantro, jalapeño, and a spoonful of salsa (if using).
Recipe Notes
ADVANCE PREP TIP: Prepare the rice ahead of time and warm it up before serving. MEAL PREP TIP: Slice the avocado right before serving to keep it from browning PER SERVING Calories: 423; Fat: 12g; Carbohydrates: 37g; Fiber: 8g; Protein: 43g; Sodium: 332mg
Author Bio:
Carrie Forrest, MBA, MPH, is the creator of the website and YouTube channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease.
Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer.
Book Description:
Healthy, ready-to-go meals―Instant Pot® fast
Healthy eating is suddenly fast and simple with The Healthy Meal Prep Instant Pot Cookbook. Combining the speed and ease of Instant Pot® cooking with meal prep hacks, this Instant Pot cookbook will have you fixing great food that’s good for you in no time. You’ll also have plenty left for ready-to-go meals so you eat well all week long.
Never used an Instant Pot®? Don’t know much about meal prep? The Healthy Meal Prep Instant Pot Cookbook teaches you everything you need to know. From proper food storage to multitasking with your multicooker, discover how perfectly healthy meal prep and the Instant Pot® go together.
The Healthy Meal Prep Instant Pot Cookbook includes:
• BECOME AN INSTANT POT® PRO―Become an electric pressure cooker expert with handy guides and tips―plus recipes developed specifically for the Instant Pot®.
• MASTER MEAL PREP―Learn the secrets of advanced preparation, planning, and storage that make meal prepping a snap inside this Instant Pot cookbook.
• 75 RECIPES―From Spicy Sausage and Potato Hash to Lemon-Garlic Shrimp Scampi, enjoy delicious food that tastes just as great when you bring it back out of your fridge or freezer for grab-and-go meals.
Make healthy meal prep easier than ever with the Healthy Meal Prep Instant Pot Cookbook.
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Awesome! Thank you!
Great, easy recipes, thank you!
Flavor was tasty with the toppings. My family thought the rice was a little bland. My only complaint was the time was much longer than stated. The pressure cooking and release alone takes 25 minutes, not to mention shredding the chicken, etc.
Quite bland when finished as the only seasoning is cumin and cayenne pepper.
My first foray with my Instant Pot. This dish was easy and delicious. My husband loved it as well. I will make tbis again.
I really wanted to like this recipe more than I did. For me it was just ok and I had to tweak it too much to call this a success. As another mentioned, it is quite bland but considering its from a healthy meal prep cookbook, I guess the omission of salt is understandable. I increased flavor by adding chili powder, salt, garlic & onion powders and oregano. I would also recommend using chicken thighs as they stay more moist or at least do a combination of thighs and breasts. Finally, there was too much liquid. I would reduce chicken broth to one cup.