Chicken Burrito Bowl

This chicken burrito bowl is packed with juicy chicken, topped with fresh vegetables, all on top of a delicious bed of dressed lettuce. This bowl is bursting with flavor and is also perfect to meal prep and have throughout the week!

INGREDIENTS

Shredded Chicken

• 4 skinless, boneless chicken thighs or breast
• 1 cup Bonafide Provisions Chicken Broth or Bonafide Provisions Chicken Bone Broth
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder

Burrito Bowl

• 5 cups Romaine Lettuce, chopped
• 1 can black beans, rinsed and drained
• 1/2 red onion, chopped
• 1/4 red cabbage, thinly sliced
• 1 yellow or orange bell pepper, sliced
• 2 tablespoons olive oil
• 1 avocado, peeled and sliced
• 2 scallions, thinly sliced
• Cilantro to top

Dressing

• 2 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 1 clove garlic, minced
• Pinch of salt
• 1 tablespoon finely chopped cilantro

Additional Topping Options:

• Grains cooked in bone broth (white rice, brown rice, farro or quinoa)
• Whole fat plain yogurt
• Tomatoes (preferably when in season)
• Roasted corn

DIRECTIONS

Instant Pot Shredded Chicken: 

1. Combine chicken, bone broth, salt, cumin, chili powder, and garlic powder in Instant Pot. 
2. Cover and set to cook for 20 min (30 min if using frozen chicken)
3. Do a quick release, then shred chicken with two forks.

Buritto Bowls:

1. In a small skillet over medium heat, add 2 tablespoons oil and sliced peppers. Season with salt and pepper, let cook for 5-7 min or until softened. 
2. Whisk your dressing ingredients together.
3. Add romaine lettuce to a large bowl and mix dressing in with the lettuce.
4. Divide dressed lettuce into 4 bowls and top with shredded cabbage, red onions, beans, bell peppers, shredded chicken, avocado, scallions, cilantro, and salsa.