BBQ Chicken Burrito Bowls are an easy, customizable lunch option that is great both hot or cold! Vegetarian substitutions included.
You all know I love my “bowl” meals! Everything you need in one easy to eat (and transport) bowl, no need to worry about what side dishes go with what. Plus, they’re easy for you to customize if you have special dietary needs. Today’s BBQ Chicken Burrito Bowls is even more awesome because it’s actually quite delicious either hot or cold. So, all of you who don’t have access to a microwave at work, this one is for you!
I bought a rotisserie chicken this week and am using one of the breasts for all four bowls. If you don’t have a rotisserie chicken, you can cook up a boneless, skinless breast quickly in something like a George Foreman Grill, chop it up, then mix it with the BBQ sauce as I did with mine.
• Prep time: 20 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• 1 cooked chicken breast
• 1/2 cup BBQ sauce
• 4 cups cooked rice
• 15 oz can black beans
• 1 cup frozen corn kernels, thawed
• 1 small zucchini
• 4 oz pepper jack cheese
• 2 green onions
• 1 small avocado
- Chop or shred the chicken breast and mix with 2-3 tablespoons of BBQ sauce until the meat is well coated.
- Drain and rinse the black beans. Cut the zucchini into small cubes (1/4-1/2"), shred the pepper jack, slice the green onions, and pit and slice the avocado.
- To build the bowls, place 1 cup cooked rice in the bottom of each bowl. Divide the chicken, beans, corn, zucchini, shredded cheese, green onions, and avocado slices equally among all four bowls. Drizzle one more tablespoon of BBQ sauce over top and serve, or refrigerate until ready to eat.
Recipe Notes: * I used a rotisserie chicken breast, which was approximately 1/4 of the whole chicken.
This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/BBQ-Chicken-Burrito-Bowls-1978018?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Chicken_Under_20