We all agree that takeout burrito bowls are downright delicious. But what’s even better (for your taste buds and wallet) is making them at home. Put leftover roasted chicken to good use and open the can of black beans that’s been sitting in your cabinet forever. Use brown rice instead of white, or really mix things up and try quinoa or barley as a base. Feel free to toss in any extra veggies you have lying around and top with a dollop of creamy Greek yogurt.
Healthy Shredded Chicken Burrito Bowl
Recipe by: The Corner Kitchen
Makes: 4 burrito bowls
​Ready in: 15 minutes
3 cups cooked brown rice
1 lime, juiced
1/3 cup chopped fresh cilantro
1 can (15 ounces) black beans, rinsed and drained
2 cups cooked shredded chicken (about 2 medium chicken breasts, approximately 1 pound)
2 avocados, lightly mashed
3/4 cup salsa
1/2 cup plain Greek yogurt
1. Stir lime juice and cilantro into rice.
2. Divide rice between four shallow bowls and top with black beans, then pile high with chicken.
3. Add avocado and top with salsa and Greek yogurt.
4. Garnish with any additional toppings you desire.