Chicken burrito power bowl

Chicken Burrito Power Bowl

The other day the family wanted a Mexican dish. So I peeked in the fridge and root cellar to see what we all had so I could whip something together.

I came up with chicken fajita power bowls. You can still put this all in a burrito if you choose.

The ingredients you will need:

3 bell peppers, any color or all of them, for more color-sliced

1 red onion-sliced

1 can of diced tomatoes with green chiles

1 can of garbanzo beans

1 cup of jasmine rice

1 cup of quinoa

gluten-free taco or fajita seasoning

1 lime

few sprigs of fresh cilantro-chopped

olive oil

toppings of choice: sour cream, greek yogurt, salsa, hot sauce

Let's cook this:

1. preheat oven to 350. While the oven is preheating, mix some of that seasoning with the garbanzo beans after you drain them. Lay them on a baking sheet or cast iron pan and place them in the oven for 15-25 minutes.

2. place your chicken in a large skillet and begin to cook.

3. start cooking your jasmine rice and quinoa per package instructions. It is usually a 2-1 ratio of water to grain. Simmer for 20 minutes, remove from heat, let sit for 5 minutes, then squeeze in the one lime and stir in the fresh cilantro.

4. put some olive oil in a different skillet and add all the peppers and onions. Season with some of the desired taco/fajita seasonings and saute till your preferred doneness. Once they are almost to your preferred doneness, add the can of diced tomatoes with green chiles.

5. Now that your chicken is done. Add your seasonings and 1/2 cup of water and simmer for 10-15 minutes. You can shred your chicken if you would like. I cut mine up after it is all done before adding it to my bowl.

6. remove those seasoned garbanzo beans from the oven.

7. Let's assemble that delicious power bowl. Start with the rice quinoa mixture, then add the garbanzo beans, chicken, pepper-onion mixture, and the remaining toppings you love.

Now enjoy!

Print Recipe

I want to know. What do you think?