Easy Chicken Burrito Bowls with Leftover Taco Chicken
These Easy Chicken Burrito Bowls with Leftover Taco Chicken come together in 15 minutes! OR you can start from scratch. Instructions for both!
Servings 4
Calories 505kcal
Ingredients
- 2 cups Cooked Taco Chicken Breast: Leftover Taco Chicken makes this extra easy.
- 2 cups Rice: White, brown, or quinoa whatever your family prefers.
- 1 cup Beans: Black beans or pinto beans are both great options.
- 1/2 cup Topping Ideas: pico de gallo shredded lettuce, guacamole, cheese, sour cream, salsa, avocado, corn
Instructions
- Pick Your Base Foundation
- Start with a base that works best for your family: Rice, Quinoa or lettuce
- Add Your Protein
- Since you’re working with leftover Taco Chicken, that’s one big step already done. Reheat it gently on the stovetop over medium heat or microwave lightly to keep it moist and warm.
- Layer the Toppings
- Pico de Gallo, Guacamole, Shredded Cheese, Sour Cream, Tomatoes, Jalapeno Peppers,
- top with chopped cilantro, green onions or red onion
- A squeeze of lime or lemon
Notes
Plan ahead with a store-bought rotisserie chicken! Simply follow the instructions on the back of the taco seasoning package (that’s what I use), add your rotisserie chicken and reheat…BOOM Taco Chicken for your burrito bowls.
Nutrition
Calories: 505kcal | Carbohydrates: 85g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 421mg | Potassium: 418mg | Fiber: 4g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
