Kickin’ Chicken Burrito Bowl
Gluten-Free, Dairy-Free, Serves 4
For the Chicken:
2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- For the Bowl:
- 2 cups cooked brown rice or quinoa
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
- Lime wedges for serving
- Sliced jalapeños
- Dairy-free sour cream or salsa
Directions:
In a bowl, mix the diced chicken with olive oil, cumin, chili powder, salt, and pepper until well coated. Heat a skillet over medium-high heat, add the seasoned chicken, and cook for 6-8 minutes until cooked through and slightly browned. Set aside. Divide the cooked rice or quinoa among 4 bowls. Arrange the cooked chicken, black beans, corn, avocado slices, cherry tomatoes, and chopped cilantro over the rice in each bowl. Optionally, add sliced jalapeños for some heat. Serve the bowls with lime wedges for squeezing over the bowl. Add dairy-free sour cream or salsa if desired. Mix all the ingredients together before eating, squeeze fresh lime juice, and enjoy this flavorful and healthy chicken burrito bowl.
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