I love finding a new recipe that tastes awesome, is healthy and best of all, easily adaptable to suit different tastes. This recipe for Grilled Chicken Burrito Bowls fits all 3 of these requirements!

You can easily swap out the chicken for steak or lean cuts of pork (pork tenderloin). All of the vegetables can be adjusted to what your family likes. The carbohydrate portion of the bowl can be mixed up with brown rice, white rice or quinoa.

I chose to use chicken thighs because they are so juicy and are cheaper than chicken breasts. To reduce the amount of fat & calories, I took the skin off of the chicken thighs before cooking them. I put them on a baking sheet lined with foil and drizzled a very small amount of EVOO on top. After rubbing the thighs around in the EVOO, I topped them with salt, pepper, crushed red pepper & chili powder. I baked them at 400 for about 20 minutes until they were golden brown. Once cooled, I chopped the chicken off of the bone and into strips.

While the chicken was baking, I put the instant brown rice on to cook. I used the Aldi store brand and was pleasantly surprised at how great it tasted!

Next, I chopped my red & yellow bell peppers and sauteed them in about 2 TBSP. of EVOO. Make sure you dry them completely after rinsing to ensure that you get those nice, brown char marks on the peppers. I cooked them for about 10 minutes and sprinkled a little salt & pepper on them.

I had a couple cans of black beans in the pantry and thought they would be a great addition to the bowls. You could definitely add them in plain (after draining, rinsing & allowing to dry) or mix them up with a little chopped tomato, onion & jalapeno like I did. Either way, it would be a great addition to the recipe!

I rounded out my bowls with chopped purple onion, guacamole and a little sharp cheddar cheese. You could also add salsa, sour cream or fresh jalapenos. The possibilities are pretty much endless with this recipe.

One last great thing about this recipe is that it does so well for meal prepping! You can easily assemble all of these ingredients on Sunday afternoon and pop in the fridge for your lunches the next few days.

I hope that you enjoy!

INGREDIENTS

• Chicken Thighs – 2 LBS.
• Crushed Red Pepper – 2 TBSP.
• Salt & Pepper To Taste
• Chili Powder – 1 TBSP.
• Brown Rice – I Made Enough For 6 Servings
• Bell Peppers – 2 (Chopped)
• Purple Onion – 1 Cup Chopped
• Black Beans – 1 Can Drained & Rinsed
• Guacamole (Or Fresh Avocado) – 1 Cup
• Shredded Cheddar Cheese – 1 Cup