Home » All Recipes » Main Dishes » Chicken Dish » Chicken Burrito Bowls

Chicken Burrito Bowls

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 Bowl Gluten Free Recipe | ahealthylifeforme.com

Chicken Burrito Bowls

5 from 3 votes
Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Servings: 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

  • Place dutch oven over medium heat and add coconut oil, until melted.
  • 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.
  • Remove the lid and add the rice, and frozen corn. Replace the lid and continue cooking on low for another 45 minutes.
  • 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.
  • Transfer the chicken to a cutting board Use two forks to shred the chicken into bite-sized pieces. Place chicken back into pot, stir.
  • Place in bowls, top with diced avocado.
  • Serve and Enjoy!

Categories:

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

YOU MIGHT ALSO LIKE

CHIPOTLE SHRIMP BURRITO BOWL 

Chipotle Shrimp Burrito Bowl Recipe Gluten Free | ahealthylifeforme.com

PALEO SKILLET BEEF FAJITAS 

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

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

30 comments on “Chicken Burrito Bowls”

  1. 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!

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

    1. 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.

      1. 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?

      2. 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.

    1. 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!

Scroll to Top