Here’s a healthy and filling dinner idea for everyone! Delicious marinated grilled chicken is served over brown rice and with your favorite southwest toppings in Southwest Chicken Burrito Bowls.
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Sometimes the best thing a mom with young kids can hear at dinner is silence. That’s not to say I don’t love conversation around the table. (In fact, here are some excellent dinner conversation starters.) But, when everyone is too busy eating and enjoying the meal to talk (or complain), that’s music to my ears.
These Southwest Chicken Burrito Bowls proved to be an entire family pleaser, especially because it is a pick-and-choose what goes in your bowl recipe. Not only did it taste delicious, but this meal is so simple to pull together and double to freeze for later. Seriously, check out the Freezer Meal Instructions in the recipe below.
(Psst…If you like the idea of saving time in the kitchen and having healthy meals on hand, you might like our cookbook called From Freezer to Table. It’s packed with all our family favorite freezer meals.)
With brown rice, distinctively southwest-flavored grilled chicken, and black beans as the base of this meal, this dinner packs a high protein punch. Veggies like shredded lettuce, tomatoes, and avocados make it a one bowl wonder. Then, top with condiments like plain Greek yogurt, shredded cheese, salsa, and a squeeze of lime for a Tex Mex taste experience.
You might notice that I made my brown rice in the instant pot. It totally worked! I used this recipe from Our Best Bites. Life seems easier with the Instant Pot around these days. From hard boiled eggs to Chicken and Cheese Taquitos, Polly and I are growing to love what this appliance can do. (Here’s the model we both own.)
Crossing my fingers that you, too, can enjoy a semi-silent dinner over Southwest Chicken Burrito Bowls soon.Print
A healthy and filling dinner idea for everyone! It’s packed with flavorful grilled chicken, black beans, brown rice, and all your favorite taco toppings.
- 2–3 cups cooked brown rice (I used this Instant Pot recipe)
- Half a batch of grilled Southwest Chicken Tenders (1.5 pounds chicken), chopped into bite-sized pieces
- 1 (15 ounce) can of black beans, drained and rinsed
- 1–2 cups shredded cheddar or Mexican blend cheese
- 2 cups shredded lettuce (I like Romaine)
- 1 large tomato, diced
- 1 avocado, diced
- 1 cup plain Greek yogurt or sour cream
- 1 cup salsa
- 1–2 limes, cut in quarters (squeeze over the top of the bowl)
Make It Now:
Add a scoop of rice, grilled chicken, and beans to a bowl. Top with your favorite toppings. Toss to combine. Enjoy with tortilla chips on the side.
Freeze for Later: To create a meal kit, place each of the following ingredients in separate quart-sized freezer bags and seal tightly:
– 2-3 cups cooked brown rice
– Half a batch of grilled Southwest Chicken Tenders (1.5 pounds chicken)
– 1 (15 ounce) can black beans, drained and rinsed
– 1-2 cups shredded cheddar or Mexican blend cheese
– 1 cup salsa
Put all the smaller bags into a plastic grocery sack or a large freezer container. Seal, label and place in the freezer together.
Prepare from Frozen: Thaw the meal pack in the refrigerator for at least 24 hours. Warm the chicken, beans, and rice in the microwave, if you want. Set out all the ingredients, including the fresh optional toppings, like lettuce, tomatoes, avocados, sour cream, and lime wedges. Build your bowl and enjoy!