Chicken Burrito Bowl – Midge Style

Courses: Lunch

Description

These chicken burrito bowls are packed with flavor and nutrition. Easy to make, perfect for meal prep, high in protein (37 g), gluten-free, and dairy-free if you use a dairy-free dressing.

COLD INGREDIENTS

2 cups greens – arugula, kale, spinach, diced chard, lettuce with chard, or spring mix
1 cup grape tomatoes, halved
7 -ounce can corn, drained (or chickpeas/other beans)
14 -ounce can black beans, rinsed and drained

SHREDDED CHICKEN

lb skinless, boneless chicken breasts (turkey works too)
½ tsp salt
¼ tsp black pepper

RICE

1 cup basmati rice (or any rice)
1.5 cups water
1 tsp paprika
½ tsp cumin (or Italian seasoning)
¼ tsp cayenne (or chili powder)
¼ tsp black pepper

DRESSING

4 tbsp Caesar dressing (or dairy-free)

Instructions

1
1. Place chicken breasts in a pot, season with salt and pepper, and cover with about an inch of water. Bring to a boil, then reduce heat and simmer 15 minutes until fully cooked.
2
2. Let cool slightly, then shred with two forks.
3
3. Rinse rice and cook according to instructions. Five minutes before it’s done, stir in paprika, cumin, cayenne, and black pepper. Fluff when finished.
4
4. Divide greens, grape tomatoes, corn, and black beans into four containers. Add shredded chicken and rice.
5
5. Drizzle dressing mostly over the chicken and serve.

Read it online: https://morselswithmidge.com/recipe/chicken-burrito-bowl-midge-style/

Morsels with Midge

Food Blogger

Welcome to Morsels with Midge!

Hey there! I’m Midge — the creator, cook, and biggest fan of wholesome, high-protein food on this blog. Here at Morsels with Midge, I’m all about turning nutritious ingredients into delicious, muscle-fueling recipes that feel exciting, tasty, and totally doable for everyday life.