Burrito Bowl Recipe
Queso Chicken, 480 calories, 16g fat, 45g protein, 33g carbs
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Ingredients
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Chicken & Queso
Grains & Beans
Veggies & Toppings
Method
Chicken & Queso
- 1
Prep chicken
Pat chicken breasts dry and cut into 1-inch pieces or thin strips for quick, even cooking.
- 2
Season chicken
In a bowl, toss the chicken with olive oil, chili powder, ground cumin, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated.
- 3
Cook chicken
Heat a large nonstick skillet over medium-high heat. Add the seasoned chicken in a single layer and cook undisturbed for 3-4 minutes to develop color, then stir and continue cooking for another 3-4 minutes until cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and keep warm.
- 4
Make queso
Reduce heat to low. In the same skillet, wipe out any large browned bits leaving about 1 teaspoon of drippings. Add the shredded reduced-fat cheddar and milk. Warm gently, stirring constantly until cheese melts into a smooth sauce (1-2 minutes). If you prefer a thicker queso, whisk the cornstarch into the milk before adding. Taste and adjust salt. Return the cooked chicken to the skillet and toss to coat in the queso, then remove from heat.
Grains & Beans
- 5
Cook rice
Rinse rice under cold water until water runs clear. In a small saucepan bring 0.75 cups water and 0.125 tsp salt to a boil. Add 0.5 cup rice, reduce heat to low, cover, and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Squeeze lime juice over the rice and gently mix.
- 6
Warm beans
While rice cooks, place rinsed black beans in a small saucepan over low heat and warm for 3-4 minutes, stirring occasionally. Season lightly with a pinch of salt and a squeeze of the remaining lime if desired.
Veggies & Assembly
- 7
Prep vegetables
While grains and chicken finish, shred the romaine, halve the cherry tomatoes, drain corn if needed, finely dice the red onion, slice the jalapeño (if using), and chop cilantro.
- 8
Assemble bowls
Divide the cooked rice between two bowls (about 1/4 cup rice per bowl). Top each with half of the queso-coated chicken, warmed black beans, shredded romaine, cherry tomatoes, corn, red onion, and cilantro. Add salsa or pico de gallo (1 tablespoon per bowl) and a dollop (1 tsp) of Greek yogurt or sour cream if desired. Finish with extra lime wedges for squeezing and jalapeño slices for heat.
- 9
Serve
Serve immediately while chicken and queso are warm. Toss components together in the bowl before eating if you prefer a more integrated mix.