Chicken Burrito Bowls
15 min
Prep Time
15 min
Cook Time
30 min
Total Time
4
Servings
Ingredients
Cold Ingredients
- 2 cups arugula
- 1 cup grape tomatoes, halved
- 1 (7 ounce) can corn, drained
- 1 (14 ounce) can black beans, rinsed and drained
Shredded Chicken
- 1 lb chicken breasts, skinless and boneless
- ½ teaspoon salt
- ¼ teaspoon black pepper
Rice
- 1 cup basmati rice
- 1.5 cups water
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼–½ teaspoon cayenne (to taste)
- ¼ teaspoon black pepper
Dressing
- 4 tablespoons Caesar dressing (use dairy-free option if needed)
Instructions
- Chicken: Place chicken breasts in a pot. Season with salt and black pepper and cover with about 1 inch of water. Bring to a boil, then reduce heat and simmer for around 15 minutes until fully cooked (internal temperature 165°F). Remove, let cool, and shred with two forks.
- Rice: Rinse the rice. Place rice and water in a saucepan. Bring to a simmer, cover, and cook according to package directions. About 5 minutes before the rice is done, stir in paprika, cumin, cayenne, and black pepper. Finish cooking, then remove from heat, rest 10 minutes, and fluff.
- Assemble: Divide the arugula, grape tomatoes, corn, and black beans among 4 containers or bowls. Add shredded chicken and rice. Drizzle with Caesar dressing (especially over the chicken) and serve.