Shredded Chicken Burrito Bowls - Farm Girl Fresh

Shredded Chicken Burrito Bowls

I have found it is difficult to eat healthy food when we are traveling.  My husband and I recently enjoyed some time away from the farm to visit some friends in Colorado and take in some mountain views at Glacier National Park. As we traveled west, we filled our cooler up with fruit, sliced cheese, sliced meat, nuts and water. Oh, and a chocolate bar. Our goal was to eat as healthy as possible. I commented to my husband on more than one occasion about the food options (especially for those truck drivers) that were available along the freeways.  While some of these companies (fast food chains) are trying to include healthier menu options, it can still be difficult to find food that is not fried, not full of sugar or not full of artificial ingredients.

One fast food chain we occasionally visit, is Chipotle.  While their menu is not perfect, I have found they do care about the integrity of the food they are serving, a huge plus when someone else is doing the cooking. Their burrito bowls are downright delicious. The only thing better would be to enjoy these burrito bowls at home (healthier and easier on the wallet too).

Our Shredded Chicken Burrito Bowls can be created to each individual’s liking. You can substitute brown or white rice for the quinoa. And for you busy dads and moms, you can purchase black beans, salsa and guacamole to speed up the preparation time (remember to read your labels). This is a quick and easy lunch or dinner menu item.

chicken burrito bowl

SHREDDED CHICKEN BURRITO BOWLS

2-1/4 cups chicken broth, divided
1 cup quinoa, rinsed
1 lime, juiced
1/3 cup chopped fresh cilantro
2 cups prepared black beans, (page 121)
2 cups shredded chicken, (2 medium size chicken breasts)
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/2 teaspoon sea salt
2 cups shredded lettuce

OPTIONAL TOPPINGS

Traditional Salsa (page 252)
Guacamole (page 127)

In a medium saucepan bring 2 cups of broth to a boil and add quinoa. Cover and simmer 15 to 20 minutes until quinoa is tender and liquid is absorbed. Stir lime juice and cilantro into quinoa. Meanwhile, in a large skillet, add 1/4 cup broth, shredded chicken and spices. Simmer 5 minutes over low heat. Assemble your burrito bowls. Divide quinoa between four bowls. Top with beans, chicken and lettuce. Add optional toppings.

Makes 4 servings

2 thoughts on “Shredded Chicken Burrito Bowls”

Leave a Comment

Your email address will not be published.