If you have leftover chicken and some rice or quinoa, this is an easy recipe to throw together in no time. Super healthy and filling!! Always cook extra rice and chicken to have on had for an easy weekday meal. No leftover rice or quinoa, use romaine lettuce as your first layer.
Whenever we travel to Florida during the winter, we cannot wait to go to Chipotle Mexican Grill and get their Burrito Bowl or Salad Bowl. Here is a quick and easy recipe you can make at home.
This recipe is great as you can use whatever you have on hand and mix and match to suit different tastes. Sometimes I have leftover onions and/ or peppers, I just reheat them and use them as well. If you have leftover sauteed kale, use that as an extra layer. The possibilities are endless! Great way to use up all those leftovers in the fridge.
I like to make my own Pico de Gallo to go on top but if you want to save time, just buy a nice, chunky fresh salsa from the grocery store (not bottled). This Pico de Gallo is sooooo good though, and you have a couple extra minutes, make it! It is worth it!!! Super simple recipe to make. This time of year, tomatoes fresh from the garden make it extra delicious!
Pico de Gallo
1/ 2 tsp Salt
Pinch of Sugar
3 medium tomatoes, chopped
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped
1 lime, juiced
3 TBSP chopped cilantro
Add salt and pinch of sugar to bowl. Add tomatoes, onions, jalapeno, and stir to combine. Squeeze juice from lime over tomato mixture. Sprinkle on the cilantro and stir to combine.
Makes 4 servings
Burrito Bowl / Salad Bowl
Leftover brown rice or quinoa ( if you are following a lower carb lifestyle, use romaine lettuce instead of rice)
Left over chicken, diced
1 cup bottled salsa
1 can black beans, drained and rinsed well
1 avocado, sliced in half, pitted and diced
Juice from 1 lime
Pico de Gallo (recipe above)
Mix chicken and bottled salsa (we like medium but use whatever suits your family’s taste buds) together in saucepan until heated through.
Once you have rinsed the black beans, add water and heat in saucepan until hot.
Squeeze lime juice over avocado, stir to combine.
Put reheated rice in individual bowls, top with beans, then chicken, Pico de Gallo and avocado. Top with a dollop of sour cream and an extra sprinkle of cilantro. YUMMMY!!!