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- Chicken and Protein Options - 2 boneless, skinless chicken breasts - 1 can black beans, rinsed and drained - Grains and Base Ingredients - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - Vegetables and Toppings - 1 cup corn (can be fresh or frozen) - 1 red bell pepper, finely diced - 1 ripe avocado, sliced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and freshly ground black pepper to taste - Juice of 1 lime - Fresh cilantro, roughly chopped, for garnish In this recipe, I use chicken and black beans for protein. You can swap chicken for tofu or shrimp for variation. Quinoa acts as a healthy base and adds fiber. I love how it soaks up flavors. You can also use brown rice if you prefer. For veggies, I add corn and red bell pepper for crunch and sweetness. These two blend well with the other flavors. Slice the avocado and halved cherry tomatoes to create a colorful and fresh topping. Don’t forget to squeeze lime juice on top. It brightens the dish and adds zest. I also use spices like cumin and chili powder. These give the chicken a warm, earthy taste. Salt and pepper enhance all the flavors. Lastly, fresh cilantro adds a burst of freshness. It ties all the ingredients together beautifully. For the full recipe, check the details above. Enjoy crafting your healthy chicken burrito bowls! First, rinse 1 cup of quinoa under cold water. This removes any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil over medium-high heat. Once boiling, cover the pot. Lower the heat and let it simmer gently for about 15 minutes. When done, the quinoa should be fluffy and the liquid absorbed. Take it off the heat, let it sit, and then fluff it with a fork. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season 2 boneless, skinless chicken breasts with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, salt, and pepper. Place the chicken in the skillet. Cook each side for about 6 to 7 minutes. The chicken is ready when it reaches an internal temperature of 165°F (75°C). After cooking, let the chicken rest for a few minutes. Slice it into strips for easy serving. In the same skillet, add 1 diced red bell pepper and 1 cup of corn. Stir them around for about 3 to 4 minutes. You want the bell pepper to become tender and bright. This quick sauté adds great flavor and texture to your bowls. Grab four serving bowls. Start with a generous scoop of quinoa as your base. Next, layer the sliced chicken on top. Add 1 can of black beans, the sautéed bell pepper and corn, slices of 1 ripe avocado, and 1 cup of halved cherry tomatoes. Each layer brings its own taste and color, making the bowls look delightful. Finish the bowls with a drizzle of fresh lime juice. This adds a zesty punch. Top each bowl with a sprinkle of chopped cilantro for freshness. You can serve these colorful burrito bowls in bright ceramic dishes. For extra flair, add a lime wedge on the side. Enjoy the mix of flavors and textures in every bite. For the full recipe, check the previous section. For extra flavor, try adding smoked paprika. It gives a nice depth to the chicken. If you like heat, use cayenne pepper for a spicy kick. You can also mix in some garlic powder for a savory touch. Cook the chicken on medium heat to avoid burning. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). Let the chicken rest after cooking. This keeps it juicy and tender. Use colorful bowls to make your meal pop. Layer the ingredients neatly for a beautiful look. Garnish with a lime wedge and chopped cilantro for freshness. A bright plate makes the meal more inviting. Enjoy the vibrant colors and flavors! {{image_4}} You can easily swap chicken for tasty plant-based proteins. Black beans or chickpeas work great. You can also use grilled zucchini or sautéed mushrooms for extra flavor. Try adding tofu for protein. It absorbs flavors well and adds a nice texture. Feel free to change ingredients based on your taste. If you dislike quinoa, use brown rice or cauliflower rice. You can switch corn for diced cucumbers or shredded carrots. For a different flavor, use lemon juice instead of lime juice. This small change can refresh the whole dish. Add spices to kick up the flavor. Try smoked paprika or cayenne pepper for a spicy twist. Fresh herbs like oregano or basil can also add depth. For a crunch, sprinkle pumpkin seeds or nuts on top. They not only taste good but also add healthy fats. To keep your chicken burrito bowls fresh, store them in airtight containers. Make sure to separate the ingredients if you can. I suggest keeping the avocado slices and tomatoes in a separate container. This way, they stay fresh and don’t get mushy. Your leftovers can last for up to three days in the fridge. When you are ready to enjoy your leftovers, reheat them gently. I recommend using a microwave. Heat in intervals of 30 seconds until warm. Stir the bowl between intervals for even heating. If you have added avocado, add it fresh after reheating. You can freeze chicken burrito bowls for longer storage. Place the components in freezer-safe bags or containers. I suggest freezing the chicken and quinoa together. Avoid freezing the vegetables and avocado. They don't freeze well. Your frozen burrito bowls can last up to three months. Just thaw them in the fridge overnight before reheating. To add spice, use jalapeños or hot sauce. You can also increase the chili powder. Mixing in chipotle powder offers a smoky heat. Adjust to your taste and enjoy the kick! Yes, you can replace quinoa with brown rice. Brown rice gives a different texture and flavor. It takes longer to cook, so adjust the cooking time to about 45 minutes. Try these healthy toppings: - Fresh salsa - Greek yogurt instead of sour cream - Shredded lettuce - Sliced radishes - Feta cheese These add flavor and crunch without extra calories. Leftovers can last up to four days in the fridge. Store them in an airtight container. Make sure to keep the toppings separate for the best flavor and texture. This recipe has around 450 calories per serving. It has a good balance of protein, carbs, and healthy fats. Each bowl offers fiber from beans and veggies, making it a filling meal. You can find the Full Recipe for wholesome chicken burrito bowls above. Enjoy cooking! In this blog post, we explored how to create tasty chicken burrito bowls. We covered the key ingredients: protein, grains, and fresh veggies. You learned step-by-step instructions for cooking quinoa, preparing chicken, and sautéing vegetables. I shared tips for seasoning and presentation. We also looked at variations for vegetarian options and how to store leftovers. To enjoy these bowls, remember to mix flavors and add your twist. Enjoy making them again and again!

Healthy Chicken Burrito Bowls

Discover the ultimate recipe for Wholesome Chicken Burrito Bowls that are both nutritious and delicious! Made with tender chicken, quinoa, black beans, and fresh veggies, this bowl is perfect for a quick weeknight dinner or meal prep. With vibrant flavors and easy steps, you'll love how simple it is to create this satisfying dish. Click through to explore the full recipe and learn how to whip up these delightful bowls for your family!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 can black beans, rinsed and drained

1 cup corn (can be fresh or frozen)

1 red bell pepper, finely diced

1 ripe avocado, sliced

1 cup cherry tomatoes, halved

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

Juice of 1 lime

Fresh cilantro, roughly chopped, for garnish

Instructions
 

Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a rolling boil, then cover and reduce the heat to let it simmer gently. Cook for approximately 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and allow it to sit for a few minutes, then fluff with a fork and set aside.

    Prepare the Chicken: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts generously with cumin, chili powder, salt, and pepper on both sides. Carefully place the chicken in the skillet and cook for about 6-7 minutes on each side, or until the chicken is fully cooked through (the internal temperature should register at 165°F / 75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.

      Sauté the Vegetables: In the same skillet, add the diced red bell pepper and the corn. Sauté over medium heat for approximately 3-4 minutes, stirring occasionally, until the bell pepper is tender and vibrant in color.

        Assemble the Bowls: In four serving bowls, start with a generous base of quinoa. Layer the sliced chicken on top, followed by black beans, the sautéed bell pepper and corn mixture, avocado slices, and halved cherry tomatoes.

          Add Final Touches: Drizzle fresh lime juice over each bowl to brighten the flavors, and finish with a sprinkle of chopped cilantro for freshness.

            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

              - Presentation Tips: Serve the burrito bowls in bright, colorful ceramic bowls that showcase the vibrant ingredients. To enhance visual appeal, garnish with a wedge of lime on the side and a sprinkle of chopped cilantro on top for an extra pop of color. Enjoy the delightful blend of textures and flavors in each bite!