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- 1 lb boneless, skinless chicken thighs, diced - 1 cup brown rice (or cauliflower rice) - 2 cups chicken broth (or vegetable broth) - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1 cup shredded cheese (cheddar or Mexican blend) - ½ cup sour cream (or Greek yogurt) - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste The ingredients for Loaded Chicken Burrito Bowls are simple yet full of flavor. You start with chicken thighs. They are tender and juicy. I recommend using boneless and skinless thighs. They cook well and soak up all the spices. Next, you have rice. Brown rice gives a nice nutty taste. If you want a lighter meal, use cauliflower rice. It’s low in carbs but still filling. For the broth, chicken or vegetable broth adds depth. I prefer chicken broth for more flavor. But vegetable broth works just as well. Now, let's talk toppings. Avocado adds creaminess. Cherry tomatoes bring freshness. Shredded cheese? It melts beautifully on top. Sour cream rounds out the dish, adding a cool contrast. You can season the chicken with olive oil, chili powder, cumin, and smoked paprika. Each spice adds its own unique kick. Adjust salt and pepper to fit your taste. This dish is versatile. You can customize it with your favorite toppings. Check out the Full Recipe for more details on how to prepare these delicious bowls. - Bring chicken broth to a boil. - If using brown rice, simmer it for about 30-35 minutes. - For cauliflower rice, sauté it in a pan for about 5 minutes. - Heat olive oil in a large skillet over medium heat. - Add diced chicken thighs and season with chili powder, cumin, smoked paprika, salt, and pepper. - Cook the chicken for about 8-10 minutes, stirring often, until it is browned and fully cooked. - Once the chicken is ready, add black beans and corn to the skillet. - Stir everything together and cook for an additional 3-4 minutes until heated through. Now you are ready to build your loaded chicken burrito bowls! For the full recipe, you can refer to the instructions provided earlier. Enjoy! To achieve perfectly cooked rice, start by rinsing it. This removes excess starch. Next, bring your chicken broth to a boil. Add the rice and cover. Reduce the heat and let it simmer for 30-35 minutes. Check it for doneness, and fluff with a fork. If you choose cauliflower rice, sauté it in a pan with a splash of water until tender. This takes about 5 minutes. When timing for cooking chicken, use a large skillet. Heat olive oil over medium heat. Add the diced chicken thighs and season them well. Cook the chicken for 8-10 minutes, stirring often. Ensure it's browned and fully cooked before moving to the next step. For extra flavor, try adding spices like smoked paprika or garlic powder. A pinch of oregano also works well. You can mix in some lime zest for a fresh kick. If you like heat, add sliced jalapeños or a few dashes of hot sauce. These can spice things up nicely. When arranging your bowls, start with a base of rice or cauliflower rice. Layer the chicken mixture on top in the center. This creates a beautiful focal point. Next, arrange the diced avocado and halved cherry tomatoes around the edges. For garnishing, sprinkle shredded cheese on top. A dollop of sour cream adds creaminess. Finish with chopped cilantro for color and freshness. You can even add lime wedges for a pop of color and flavor. {{image_2}} You can easily change the Loaded Chicken Burrito Bowls to fit your needs. For a low-carb option, use cauliflower rice instead of brown rice. Cauliflower rice cooks quickly and adds a nice texture. It’s a great way to cut carbs while keeping the meal filling. If you prefer a vegetarian option, substitute the chicken with tofu. Tofu absorbs flavors well and adds protein. Use firm tofu for the best texture. Just season it like the chicken and cook it until golden brown. You can mix up the flavor profiles with different seasonings. Try using a taco seasoning blend for a zesty twist. You can also experiment with marinades. A citrus or garlic marinade will add bright notes. For a South American flair, use spices like oregano and paprika. For a Mexican-style variation, add more cumin and chili powder. Each blend will give your meal a unique flavor. Feel free to add extra vegetables for more nutrition. Bell peppers, zucchini, or spinach can enhance the dish. They add color and crunch, making the bowls more exciting. You can also switch up the beans or grains. Use pinto beans instead of black beans for a creamier taste. Quinoa is another great grain option that adds protein. The possibilities are endless, so have fun with it! For the full recipe, check out the detailed instructions on how to create these delicious bowls. To keep your loaded chicken burrito bowls fresh, refrigerate leftovers. Place them in airtight containers. This helps prevent moisture loss and keeps the flavors intact. If you do not have containers, you can use wraps. However, this method may not keep the dish as fresh. Always label the containers with the date for easy tracking. When it’s time to enjoy your leftovers, use the oven or microwave. For the oven, preheat it to 350°F. Place the bowl covered with foil to avoid drying out. Heat for about 15-20 minutes. In the microwave, use a microwave-safe dish. Cover it loosely and heat in short bursts. Stir occasionally to warm evenly. This method helps keep the chicken tender and the rice fluffy. You can freeze components separately for longer storage. The chicken, rice, and beans freeze well. Use freezer bags or airtight containers for this. Label them with dates. When you want to eat, thaw them in the fridge overnight. Reheat as mentioned before. This keeps the flavors and textures from the original dish. Enjoy your loaded chicken burrito bowls anytime! For the full recipe, check out the section above. You can make your Loaded Chicken Burrito Bowls unique. Here are some topping ideas: - Fresh salsa for a zesty kick - Guacamole for creaminess - Black olives for saltiness - Shredded lettuce for crunch - Pickled onions for tang - Hot sauce for extra heat You can mix and match these toppings. Feel free to use your favorites. This way, everyone can enjoy a bowl just how they like it. Yes, you can easily make Loaded Chicken Burrito Bowls in bulk. Here’s how: - Double the chicken and rice to serve more. - Use larger pots and pans for cooking. - Prepare extra toppings to keep it fun. This method works well for parties or meal prep. Just store any leftovers in the fridge for later. Loaded Chicken Burrito Bowls are not just tasty but also nutritious. Here are some key nutrients: - Protein from chicken and black beans helps build muscles. - Fiber from brown rice and beans supports digestion. - Healthy fats from avocado promote heart health. - Vitamins from veggies boost your immune system. This dish offers a balanced meal that fuels your body. Enjoy it knowing it’s good for you! This blog post explored the key ingredients and steps for making Loaded Chicken Burrito Bowls. We discussed using chicken thighs, rice, and flavorful spices. Toppings like avocado and cheese add a fresh touch, while tips help you cook everything perfectly. You can customize the dish to fit your diet or taste. Remember, leftovers can be stored and reheated easily. Enjoy making this dish that is both fun and satisfying to eat. It’s a meal your family will love!

Loaded Chicken Burrito Bowls

Elevate your mealtime with these delicious loaded chicken burrito bowls! Packed with tender chicken thighs, savory spices, and fresh toppings like avocado and cherry tomatoes, this recipe offers a hearty meal that's as customizable as you like. Perfect for a family dinner or meal prep, these bowls are sure to please everyone. Click to discover the full recipe and enjoy a flavorful feast today!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup brown rice (or cauliflower rice for a low-carb option)

2 cups chicken broth (or vegetable broth)

1 can black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 avocado, diced

1 cup cherry tomatoes, halved

1 cup shredded cheese (cheddar or a Mexican blend)

½ cup sour cream (or Greek yogurt)

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for heat)

Instructions
 

Cook the Rice: In a medium pot, bring the chicken broth to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and the liquid is absorbed. If using cauliflower rice, simply sauté it in a pan with a splash of water for about 5 minutes until tender, then set aside.

    Season the Chicken: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken thighs and season with chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 8-10 minutes, stirring occasionally until the chicken is fully cooked and browned.

      Combine Ingredients: Once the chicken is cooked, add in the black beans and corn kernels to the skillet. Stir everything together and cook for an additional 3-4 minutes until heated through.

        Prepare the Bowls: Divide the cooked rice (or cauliflower rice) among serving bowls. Top each bowl generously with the chicken, black beans, and corn mixture.

          Garnish: Add diced avocado, halved cherry tomatoes, shredded cheese, and a dollop of sour cream on top of each bowl. Squeeze fresh lime juice over everything and garnish with chopped cilantro and jalapeño slices if desired.

            Serve: Enjoy your delicious loaded chicken burrito bowls warm, and customize with extra toppings like salsa or hot sauce as per your preference.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4