Grilled chicken burrito bowl

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This is pretty much the same as my beef and vegetable burrito bowl, but I adjusted the quantities a bit and this seems to be the right about of food for me. It might be a little small for others. It is still delicious!

1/8 cup onion, chopped
1 jalapeño, minced, with ribs and seeds
1.3 oz. grilled chicken, diced
1/8 cup frozen corn (roasted corn would be even better, but I'm out)
1/8 cup black beans (canned, drained and rinsed)
1/8 cup salsa (I used Green Mountain Gringo spicy)
1/4 cup cooked rice (I used long grain brown rice)
cheese to taste (I used Sargento 4-cheese shredded Mexican-style)
salt
freshly ground black pepper

Here are most of the vegetables. I used a particularly large jalapeño; it might be reasonable to use a small jalapeño and some green pepper.

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I grill, vacuum seal and freeze the chicken ahead of time. That's slightly less than one chicken breast tender; you could certainly use more.

Add oil to a sauté pan and cook for onion for a few minutes, making sure it does not burn.

Add the jalapeños and cook for a minute.

Add the frozen corn and cook for a few minutes.

Add the black beans and diced cooked chicken and cook for a few minutes.

Add the rice and salsa. Season with salt and freshly ground black pepper.

Sprinkle some cheese, melt, and serve.


Update August 5, 2015: I made it again and it was still delicious. I made a little bit more this time.

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Update 7/9/2017
: Also good with 2.7 oz. steak. Increased the rice to 1/3 cup.

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This page contains a single entry by Rick Kasguma published on April 10, 2015 4:37 PM.

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