This shredded chicken burrito bowl is my favourite weeknight meal and here is why. What could be easier than making a burrito, but not having to actually stuff it and roll it and try to not have it explode everywhere?! Eliminate the middle man and put that shizz in a bowl! It may not be terribly difficult for some people to master the art of rolling the ingredients into a burrito, but every time I try, it looks like a hot mess. So rather than curse my inability to stuff a burrito or just curse in the kitchen (oh please I do that anyways), ditch the wrap entirely and make this shredded chicken burrito bowl instead.
Summer in the city
Confession: I love spending summer in the city of Toronto, but my wallet does not! With so many things to do and wanting to always be outside, on a patio, possibly sipping sangria + eating guac (so basic), it can get expensive. So I made it a goal of mine to eat more meals in my own kitchen, even on weekends which can be really hard. However, I don’t want to spend hours in the kitchen making food either, so I need to come up with meal ideas that are tasty and easy. I wont sacrifice quality in my own kitchen, so I do make almost everything from scratch which can terrify a lot of people. They think that this must mean hours in the kitchen and would rather just pick up something they could easily make on their own out of pure convenience. Truth- they may also just be scared to do it themselves. That used to be me not too long ago so I totally get it, but it doesn’t have to be scary or insanely time consuming. What you need to do is just plan ahead a bit and have an idea as to what you are going to make so that you have things ready to go when you get home from work. Like this shredded chicken burrito bowl, it comes together pretty easy if you prep just a bit ahead of time.
But I’d rather have take-out…
Having been an office worker for the past eight years, I totally understand how exhausting it can be to even think about making dinner when you get home. It’s so much easier to grab food on the way and nosh when you get home. But, it will come back to bite you, either in regards to your health, your wallet or both and nobody wants that! So it’s time to get cooking in your own kitchen with real ingredients and learn to love and appreciate real food and how amazing it can make you feel! So drop the container of take-out and make this insanely delicious shredded chicken burrito bowl in about 45 minutes, 30 minutes of that the chicken and rice are cooking, so you can relax. And if you are really an eager beaver and meal prep, this is lessened even more! Admittedly, I am usually never that prepared though, it’s something I am always working on.
The avocado used in this dish is also a wonderful beauty food, in fact it is one of my top five. If you want to learn more about which foods to eat for glowing skin, check out my FREE ebook- Get the Glow.
This green sauce is everything!
I don’t know about you, but I love sauces and dips and things in bowls don’t hurt either, which is probably why I love this dish so much. But drizzling a sauce on something can seriously take a dish to the next level in my opinion and by drizzle I mean slather. With this spicy green jalapeño sauce you really cannot go wrong and you are going to want to drown your food in it. The intensity of the heat is entirely up to you, you can have it super spicy by adding 2 jalapeño or keep it mild by adding a half or nothing at all. If you are making it for someone that is sensitive to heat or for kids, just follow this recipe instead, as I love this sauce just as much! If you really want to amp up the heat, add some sliced jalapeños to the meal or any other spicy pepper.
- 1 organic chicken breast
- 1 tsp. avocado oil (or evoo)
- 1/4 tsp of the following spices: cumin, smoked paprika (or regular paprika if you want), chili powder
- cayenne pepper to taste, plus sea salt and pepper to taste
- A squeeze of lime juice
- 1 tsp raw honey
- 1 cup short grain brown rice (can use another grain, or leave out and have it on a salad)
- 1 3/4 cup low sodium chicken or vegetable broth
- 3/4 cup raw cashews (soaked for 3 hours, or in a pinch, at least 30 minutes in just boiled water)
- 1/2 cup water (add 1-2 tbsp more depending on how thin/thick you want it)
- 1 jalapeño (blistered and skin peeled and seeds removed)
- 1 tbsp. raw apple cider vinegar (or lime juice)
- 1 small clove of garlic
- small handful of cilantro
- Pinch of sea salt and pepper
- Can also add a drizzle of raw honey if you want it a bit sweeter (helps to balance out the spice)
- 1/4 cup corn (fresh or frozen will work, but buy organic please!)
- Sliced tomatoes (I used cherry tomatoes cut in half)
- Sliced avocado
- Small handful of cilantro
- Preheat the oven to 350.
- Place the chicken breast in an oven safe dish.
- Mix up the spices in a small bowl.
- Using half the spices, coat the chicken breast with the spices using a spoon. Flip and coat the other side until all the spices are used.
- Squeeze a little bit of lime juice over top of it (on both sides).
- Place in the oven and cook covered for 20 minutes.
- Remove from the oven and flip it and bake for an additional 10-12 minutes (uncovered).
- Remove from the oven and place on a plate, using 2 forks, shred the chicken.
- Place back in the dish and add the honey and a little squeeze of lime.
- Cook for about 3-4 minutes more and then remove.
- Add your rice and broth to a small saucepan and cook according to directions, about 20-25 minutes.
- In the last couple of minutes, you can add your corn (if using frozen).
- Using a cast iron pan, heat the pan on medium high heat and add a drizzle of avocado oil or coconut oil.
- Place your jalapeño peppers on the pan (once it is really hot).
- Shake them around until nice and blistered on all sides, about 5 minutes.
- Remove them and let them cool.
- Once cooled, you can easily remove the skin from the jalapeño, cut it lengthwise and remove the seeds.
- Add all of the sauce ingredients into your blender and blend on high until creamy and smooth.
- Place a scoop of rice and corn in your bowl and top with shredded chicken, tomatoes and avocado.
- Drizzle your sauce on top and finish with some cilantro.
- Use your own discretion on how many jalapeños you want to use, or don't use any at all, its up to you!
- Note that the prep time is inactive as the cashews are soaking.
- If using fresh corn, please cook accordingly.
Shredded Chicken Burrito Bowl:
If you want to keep this vegetarian or vegan, you can easily do so by adding in some black beans. Sauté them with a bit of onion and garlic and the same spices and this would be equally as delicious.
As always if you make this shredded chicken burrito bowl, let me know!