When I have leftover chicken on the weeks I make a Roasted Chicken or Sticky Spicy Honey Chicken, this is my go-to meal. You can serve it with rice (like we did) or with any kind of grain like bulgur, quinoa or barley. Feel free to exclude grains if you have food allergies/paleo and simply replace the grains with lettuce greens.
You can add any kind of vegetables to your burrito bowl and you can even change it up with the seasons -- Spring: throw in some radish slices or fresh peas! Summer: juicy luscious tomatoes, squash ribbons, fresh corn. Fall: roasted carrots, beets, brussels sprouts. Winter: Squash, kale, or cauliflower.
CHICKEN BURRITO BOWL
(makes 1 serving)
- ½ cup cooked leftover rice, grain
- ½ cup cooked leftover chicken, chopped
- a couple spoonfuls frozen corn
- a couple spoonfuls black beans
- small piece of red onion, diced
- ½ tomato, diced
- a couple spoonfuls guacamole
- a few sprigs of fresh cilantro, chopped
- handful of lettuce greens
- lime wedges for garnish
In a large bowl, place the rice/grains/salad greens on the bottom and top with chicken, frozen corn and beans. Place in the microwave for 2-3 minutes until thoroughly warmed.
Continue arranging ingredients, adding the diced onion, tomato, lettuce, cilantro and guacamole. Feel free to finish off with hot sauce and a squeeze of lime.
EXTRA 1-2 SIMPLE COOKING TIP:
If you are not planning on using the rest of the beans anytime soon, empty the remainder of the beans in a small pot of boiling water for a couple minutes. Drain. Place the drained beans in a glass storage container and immerse in water. Beans can last in the fridge for up to 2 weeks, be sure to change out the water in between.