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You are here: Home / Recipe Categories / Main Dishes / Chicken Dish / Chicken {Gluten Free} / Chicken Burrito Bowls

Chicken Burrito Bowls

11 Febby Amy30

Prep Time: 10m
|
Total Time: 1h 55m
|
Gluten free
|
Dairy free
|
Nut free

Chicken Burrito Bowls is a one pot dinner recipe loaded with spice and flavor to please the whole family.  Plus this recipe gluten-free, dairy free, low calorie and high protein.

Chicken Burrito Bowl Gluten Free Recipe | ahealthylifeforme.com

We had a glorious weekend weather wise here in Cincinnati.  I couldn’t soak in enough of the sunshine and 50° temperatures. I leashed up the dogs and we went for a walk enjoying some well deserved Vitamin D.

One of my favorite places to grab lunch is Chipotle, the chicken bowl being my favorite.  It was time to come up with my own recipe to enjoy at home, because lets face it when you make it yourself it is WAY better.  This is a simple recipe that can be made ahead and warmed up later, which to me makes it the best kind of recipe.  Especially when I seem to make a lot of containers for later meals with the men in my life.  I like to top with some cubed avocado and serve with some gluten-free organic tortilla chips.

What is your favorite thing to order at Chipotle?

Chicken Burrito Bowl Gluten Free Recipe | ahealthylifeforme.com

Chicken Burrito Bowl Gluten Free Recipe | ahealthylifeforme.com

Chicken Burrito Bowl Gluten Free Recipe | ahealthylifeforme.comChicken Burrito Bowl Gluten Free Recipe | ahealthylifeforme.com

Chicken Burrito Bowls
Author: Amy Stafford
Prep time: 10 mins
Cook time: 1 hour 45 mins
Total time: 1 hour 55 mins
Serves: 6-8
Ingredients
  • 1 tablespoon coconut oil
  • 1 garlic clove, minced
  • 1 medium yellow onion, diced
  • 1 pepper, cored and diced (I used red pepper)
  • 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix cut into large cubes
  • 5 medium sized tomatoes, cored and diced
  • 1 1/4 cups organic low sodium chicken stock
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 cup brown rice, gluten free
  • 1 cup frozen corn
  • 1 avocado, peeled, seeded, diced
Instructions
  1. Place dutch oven over medium heat and add coconut oil, until melted.
  2. Add onion, pepper and garlic, cook until softened about 3-4 minutes. Add diced tomatoes, chicken, chicken stock, chili powder, salt, and cumin to pot. Cover and lower heat to low cook about 45 minutes – 1 hour.
  3. Remove the lid and add the rice, and frozen corn. Replace the lid and continue cooking on low for another 45 minutes.
  4. Check and stir once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender.
  5. Transfer the chicken to a cutting board Use two forks to shred the chicken into bite-sized pieces. Place chicken back into pot, stir.
  6. Place in bowls, top with diced avocado.
  7. Serve and Enjoy!
3.2.2925

Chicken Burrito Bowl Recipe Gluten Free Dairy Free Low Calorie High Protein Recipe | ahealthylifeforme.com

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Paleo Skillet Beef Fajitas cooked in one pan in under 30 minutes gluten free recipe | ahealthylifeforme.com
Chicken Burrito Bowl Gluten Free Recipe | ahealthylifeforme.com

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Under: Chicken {Gluten Free}, Chicken Dish, Dairy Free, Gluten Free 30 Comments

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Comments

  1. Beth says

    February 11, 2015 at 8:18 am

    We’ll have to try out this recipe next week. Ryan loves chipotle and this would be a less expensive fix!

    Reply
  2. Kacey @ The Cookie Writer says

    March 4, 2015 at 8:51 am

    One pot recipes are a favourite of mine since I am the dishwasher! My husband will love this and being gluten-free, it is a recipe my mother-in-law can indulge in.

    Reply
    • Amy Stafford says

      March 4, 2015 at 4:20 pm

      I hope they all enjoy it Kacey, and easy clean up is always a bonus!

      Reply
  3. Jenn @ Deliciously Sprinkled says

    March 4, 2015 at 9:46 am

    I need to make these chicken burrito bowls for my husband and I ASAP! They look delicious and I love that you added avocado to the top! 🙂

    Reply
    • Amy Stafford says

      March 4, 2015 at 4:19 pm

      Avocado makes everything taste better Jenn. I hope your husband enjoys the recipe, and you too!

      Reply
  4. krista @joyfulhealthyeats says

    March 4, 2015 at 11:44 am

    this is probably one of my favorite things to make during the week, easy burrito bowls rock. So easy to make and easy to stuff them with flavor!

    Reply
    • Amy Stafford says

      March 4, 2015 at 4:18 pm

      I love easy recipes through the week too Krista. The more fresh flavors the better!

      Reply
  5. Annie @Maebells says

    March 4, 2015 at 2:27 pm

    Yes and yes!! We have a similar go to recipe for “Fiesta nights” and I love it! I can’t wait to try your version! You can never go wrong with Mexican!

    Reply
    • Amy Stafford says

      March 4, 2015 at 4:16 pm

      I agree Annie, Mexican is one of my favorites!

      Reply
  6. Melanie | Melanie Makes says

    March 4, 2015 at 4:49 pm

    Amy, can’t wait to give these a try as we’re huge fans of Chipotle!

    Reply
    • Amy Stafford says

      March 9, 2015 at 8:01 pm

      Thanks Melanie, I hope you like the recipe.

      Reply
  7. Stephanie says

    March 4, 2015 at 7:19 pm

    I love Chipotle too! This looks amazing – can’t wait to make it!

    Reply
    • Amy Stafford says

      March 9, 2015 at 8:01 pm

      Thanks Stephanie!

      Reply
  8. amanda @ fake ginger says

    March 4, 2015 at 7:46 pm

    I looooove a burrito bowl too! I kind of want to go make this right now!

    Reply
    • Amy Stafford says

      March 9, 2015 at 8:01 pm

      Well I hope you do Amanda! 🙂

      Reply
  9. Andi @ The Weary Chef says

    March 5, 2015 at 2:46 pm

    Chipotle is one of my favorites too. I love that everything is GF except the tortillas! That makes it so easy to order. Burrito bowls are my standard item. I’m loving your copycat version!

    Reply
    • Amy Stafford says

      March 9, 2015 at 7:58 pm

      Thanks Andi, I hope you enjoy the recipe!

      Reply
  10. Sara says

    September 30, 2015 at 10:29 pm

    Made this tonight and it was delicious! I used 2 cans of diced tomatoes instead of fresh. The chicken was so moist it practically shredded itself. I didn’t expect this to have so much flavor. We will definitely put this in our rotation!

    Reply
    • Amy says

      October 3, 2015 at 12:57 pm

      That is awesome! Thanks so much for letting me know !!

      Reply
  11. Gaby says

    April 3, 2016 at 8:25 pm

    Do you have the nutrition specs for your recipes available?

    Reply
    • Amy says

      April 3, 2016 at 9:08 pm

      Hi Gaby, I am slowly going through and adding nutritional labels to all my recipes. I just added the label, hope that helps and thanks for stopping by!

      Reply
  12. Brooke says

    April 11, 2016 at 3:30 pm

    Do you put the chicken in the pot raw when you first start?

    Reply
    • Amy says

      April 11, 2016 at 9:35 pm

      Hi Brooke, Are you referring to step 2? If so yes, the chicken is raw. Hope this helps.

      Reply
      • Brooke says

        April 14, 2016 at 3:19 pm

        Yes that helps! Thank you! Is it still possible to make in a normal pot over the stove if I currently don’t have a Dutch oven where I’m staying?

        Reply
        • Amy says

          April 17, 2016 at 7:44 am

          Hi Brooke, Yes, a large pot would work fine as well. You just want to make sure that you are using a pot that offers enough room for all of your ingredients.

          Reply
  13. Kate says

    April 12, 2016 at 1:12 pm

    This recipe looks delicious! Any suggestions on how it could be make in a crock pot rather than a dutch oven?

    Reply
    • Amy says

      April 12, 2016 at 9:02 pm

      Hey Kate, without rewriting the recipe I would suggest you follow the recipe through step 2 {cooking vegetable in a skillet} Then transfer the veggies to your crockpot adding chicken chicken, chicken stock, chili powder, salt, and cumin cook on low for 3-4 hours or until the chicken is cooked through. Add rice, corn and cook 45 min-1 hour. Follow the recipe from there and you should end up with the same results.

      Reply
  14. Stephanie says

    August 10, 2016 at 1:11 pm

    This has become one of my new favorite recipes. We love Mexican, but I recently gave up dairy. I was surprised when my husband didn’t even ask for cheese. You don’t need it. Thanks for sharing!

    Reply
    • Amy says

      August 10, 2016 at 6:33 pm

      That is wonderful Stephanie! Thank you so much for letting me know.

      Reply
  15. Kaylee says

    March 9, 2018 at 12:08 pm

    Do you put the chicken in raw?

    Reply

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Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

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