Homemade Mexican Chicken Burrito Bowl

The Tish Kitchen | Homemade Mexican Chicken Burrito Bowl | Food Blogger

The Tish Kitchen | Homemade Mexican Chicken Burrito Bowl | Food Blogger

Happy Cinco de Mayo. I’m crazy about the flavors of Mexican food, and don’t need a holiday to indulge. What I can’t do are the chips, tortillas, enchiladas etc. It throws me off my weight loss routine too much for me to indulge. I don’t miss a thing when I serve up an alternative, my Homemade Mexican Chicken Burrito Bowl.

This is a filling, delicious swap avoiding all the extra wheat and rice carbs. I get to have what everyone else is eating, in appropriate portion sizes. If I don’t overindulge, I might have room for a small margarita. I like them over ice and not frozen, in case anyone is shaking up a batch. Please don’t be stingy with the fresh lime. 

My Burrito Bowl is served over shredded vegetables instead of rice. It makes a crunchy salad into a great meal. Most of the recipe is simple assembly and you can prepare this an hour in advance for guests.

You can make each of the salad components from scratch or take some help from the local store. I cook my own chicken and make the Black Bean and Quinoa Salads myself. You can use any salad dressing you like, not that you need much, but I also make my own. The recipe for each are below. 

This is a great make ahead lunch if you do food prep for the week. I’d keep the shredded lettuce and cabbage separate from the other items until serving time, though. Having that crunch makes the dish, so keep those in a small baggie or container.

Ingredients

  • Grilled spice-rubbed Chicken Breast, cut bite sized pieces
  • Black Beans, Grilled Corn and Green Chili Salad, dressed with Red Wine and Canola Oil
  • Prepared Quinoa with Jicama (or Apple), Red Onion and Bell Peppers
  • Shredded Red Cabbage
  • Shredded Iceberg Lettuce
  • Yogurt Dressing with Chipotle, or the dressing of your choice
  • Pico de Gallo
  • Fresh Cilantro or Parsley for garnish

Assemble all of the cooked/prepared ingredients over the shredded lettuce and cabbage in a bowl. I use a small cereal bowl to keep my nose clean on portion sizes. You can arrange it all on a pretty plate but the bigger the canvas, the more I am tempted to fill it. Once the chicken, bean salad, and quinoa salad are in the bowl, you can drizzle the dressing over it, then top it with Pico de Gallo then tear a little cilantro, or parsley, on top. 

It is delicious, and you will be full! People with mouthfuls of tortillas will want some of yours. It’s everything your friends are eating but yours isn’t spilling out of a wrap or hard taco shell. Your clothes stay clean and your stomach will be full. You’re going to like this.

The Recipes

Grilled Chicken

In a small bowl, combine the following:  a teaspoon of Salt, Pepper, a tablespoon each of Chili Powder and Cumin. Stir then dredge you chicken breast in the spice mixture. Grill over medium heat until the chicken is cooked through. Depending on the thickness, it could take four minutes per side. Let cool and slice into bite size pieces. 

Black Bean Salad

Grill an ear of corn, which has been sprayed lightly with cooking spray and sprinkled with onion powder and salt. When the corn has uniform grill marks on each side, remove and let cool before slicing it off the cob. If you don’t feel like grilling corn, then simply use a cup of frozen corn instead. 

Combine one can of drained black beans, one cup of corn, one small can of green chilis in a bowl. Dress with two tablespoons of red wine vinegar and one tablespoon of canola oil. Add salt and pepper to taste. Mix and chill until ready to use. 

Quinoa Salad

Prepare a cup of quinoa according to package directions. It’s generally, one cup of quinoa into two cups of water, with a half teaspoon of salt and a half teaspoon of canola oil.  Bring a boil, then reduce heat and cover, cooking until the water has evaporated and the quinoa has bloomed. Place in a small bowl. 

Dice the jicama, add to the cooked quinoa. I like the crunch and sweetness of diced jicama, but you can swap an apple if you have that handy. 

Sautee a small red onion with yellow, orange or green bell peppers until soft and lightly browned. Combine with the cooked quinoa and jicama and refrigerate until ready to use. 

Yogurt Dressing

One cup Fat Free Greek Yogurt, 1/3 cup of Fat Free Milk, a Chipotle Pepper diced. Mix to combine. Chill before serving.