Ingredients:
- 1/4 cup Mexican slow cooker chicken carnitas, or any leftover shredded chicken
- 1/4 cup black beans, cooked
- 1/4 cup whole kernel corn, cooked
- 1/4 cup plum tomatoes, diced
- 1/2 avocado, thinly sliced
- 1/4 cup white rice, cooked
- 1/2 cup romaine lettuce, chopped
Instructions:
TO MAKE THE CHICKEN
- In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer chicken to cutting board and let rest for 5 minutes. Slice into strips or bite-sized chunks, and serve on burrito bowls.
TO ASSEMBLE THE BURRITO BOWLS
- Evenly divide lettuce, black beans, corn, rice and tomatoes into each bowl. Top each with chicken, 2 tablespoon of plain Greek yogurt and 2 tablespoons guacamole. Serve with fresh lime wedges, jalapenos and hot sauce if desired.
Notes:
- *If you don’t have the time to make the chicken, you can use any leftover chicken that you have in the fridge or even a prepared rotisserie chicken from your grocery store.
- If you’re making these for meal prep lunches to eat throughout the week, I recommend packing the lettuce, sour cream and guacamole in a different container. That way you reheat your burrito bowl container in the microwave, and then mix in the fresh ingredients afterwards. A small snack bag like this works wonderfully for the lettuce, and small condiment containers are great for the sour cream and guac.
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