Recipe | "Chicken Burrito Bowls" by Sue Ready | WWN Rockport, Texas | Your Community Newsletter WWN Rockport, Texas | Your Community Newsletter: Recipe | "Chicken Burrito Bowls" by Sue Ready

0 Recipe | "Chicken Burrito Bowls" by Sue Ready

Cook's notes: Advance preparation is a must for this meal. It makes assembly so much easier. Ingredients can be easily increased for more than two servings. Marinating chicken in buttermilk is a secret ingredient that makes the chicken more tender and juicy.

The ingredients are arranged in this photo top to bottom for placement in a bowl-lettuce, tomatoes, cheese, rice. black beans, corn, chicken, peppers and onions.

The basmati rice can be placed on serving platter as pictured above or served separately in a bowl.

Another option for serving a larger group would be to use a serving dish with individual containers as shown below.

Pair the burrito bowls with homemade mango salsa.

  • 2 chicken fillets .skinless and boneless 
  • 3/4 cup buttermilk 
  • dry taco seasoning mix about 1 teaspoon 
  • chunky salsa 
  • red onion, diced 
  • red and yellow mini peppers diced 
  • 1 cup dried brown basmati rice 
  • Roma tomatoes, diced 
  • romaine lettuce, chopped 
  • 1 small can Mexi-corn, drained and rinsed 
  • 1 small can black beans, drained and rinsed 
  • Mexican Four Cheeses, prepackaged 
  • Optional toppings: lite sour cream. salsa, avocado chunks, guacamole, corn or tortilla chips
  • Combine chicken and buttermilk in a Ziploc bag. Place bag in a bowl and refrigerate 1-2 hours. Turn once. 
  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Drain buttermilk from chicken over the sink and lightly pat dry with a paper towel. Place on baking sheet. Sprinkle chicken with taco seasoning mix and add several tablespoons of salsa over the chicken. Spread diced red onions and peppers around the chicken. Lay a piece of foil over the baking pan and cook 35 minutes. Let meat rest 5 minutes before slicing. 
  • While meat is cooking make basmati rice according to package directions. Add in 1-2 tablespoons lime juice and sprinkle of ground cilantro leaves into rice. Keep warmed until serving.
Sue Ready is a retired middle school teacher, freelance writer, food blogger and creator of The World According to Bella. Sue has visited Rockport several times over the years and is a regular contributor to the WWN! See her other posts here.

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