The next time you pick up a rotisserie chicken from the store, whip up these easy, healthy chicken burrito bowls for dinner.
Every since my boys were little, they’ve begged for “favorite chicken” on our Costco shopping trips. That would be “rotisserie chicken” to the rest of the world. It’s the boys’ favorite because of the flavor and the perfectly golden skin (who can resist taking a nibble or two?!) It’s my favorite because it morphs into the easiest meals. I almost feel like I’m a cheater when I buy one. But if cheating means putting a healthy dinner on the table quickly, then I take the name proudly.
We almost always have brown rice on hand, either a fresh pot, a batch in the rice cooker or leftovers from the night before. It’s the perfect base for any kind of rice bowl, including this chicken burrito bowl. Scoop a bit of rice in each bowl, then top with diced “favorite” chicken, black beans, tomatoes, avocado and a little queso fresco (you could sub in cotija cheese or even feta). This makes a light meal – perfect for me, though my husband would probably serve up a double helping for himself.
The cilantro dressing is one I’ve used before, on Grilled Sweet Potatoes. Like most homemade dressings (link to How to post), it tastes a thousand times better than anything that comes out of a bottle. Chopped cilantro, fresh lime juice, a little honey for sweetness and olive oil. Easy peasy.
What else could you throw in a burrito bowl to customize it? Grilled veggies would be great – zucchini, peppers, red onions. Almost any kind of salsa would work, though I would avoid sweet salsas if you’re also using the cilantro dressing. Mix up the meat – shredded pork or beef, shrimp or fish – or make it meatless by leaving out the chicken and subbing in more beans or baked tofu.
The fat count is a little higher in this recipe (making the Weight Watchers points a little higher, too), but most of the fat is the good kind, from the avocado and olive oil.
Other light, quick recipes:
Quick Chicken Burrito Bowl Recipe with Cilantro Dressing
- 1 cup cooked brown rice
- 8 ounces chopped rotisserie chicken breast skinless (about 2 cups)
- 1 cup canned reduced sodium black beans rinsed & drained
- 2 tomatoes diced
- 1/2 Hass avocado chopped
- 1/4 cup crumbled queso fresco
- Divide the brown rice, chicken, black beans, tomatoes, avocado and queso fresco between 4 bowls. Drizzled each portion with the dressing. Serve.
- The dressing:
- In a medium bowl, whisk together the lime juice, cilantro, olive oil, garlic, agave nectar, cumin and salt.
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