One Pot Chicken Burrito Bowls
GLUTEN FREE | DAIRY FREE | MEAL PREP
If you told me years ago I would love football Sundays, I would say you are crazy! But the truth is, I do! First of all, football is one my husband’s biggest joys in life. And so, seeing him get excited makes me happy. Even more, I love an excuse to spend all Sunday at home relaxing, cooking and eating! I am always most consistent with meal prep during the Fall and Winter because we are almost always home on Sunday.
I have the perfect football Sunday recipe for you! It’s protein rich, gluten free, dairy free (optional) and it makes a BIG batch! So you can have leftovers for the week too.
ONE POT CHICKEN BURRITO BOWLS (gf, df)
*I used all organic ingredients for this recipe. If you are not opting for all organic, I always encourage buying meats, dairy (if using), any typical GMO crops and the dirty dozen produce organic*
Ingredients
2 lbs organic ground chicken
2 bell peppers (any color)
1 yellow onion
1 can organic diced tomatoes
1 can organic corn (strained and rinsed)
1 can of beans (black, pinto or a mix) (strained and rinsed)
1 cup organic brown rice
2 packets of Siete Mild taco seasoning (I always choose this brand because the ingredients are so clean!)
1 cup of chicken bone broth (adds protein and gut healing nutrients!)
Garnish options: sliced avocado, cilantro, lime, Siete Botana sauce, organic cheese and tortilla chips
Instant Pot Method:
Set your instant pot to sauté. Allow the pot to heat. While pot is heating, finely chop your bell peppers and onion. I use this chopping tool . It’s 40% off on Amazon right now! It cuts my prep time down by more than half!
Once your pot is heated, Add a healthy cooking oil to the pot (avocado oil or ghee work best for high temp cooking).
Add your 2 pounds of ground chicken. Break it up as it cooks. I also removed the fat that cooked off. Once the chicken is almost all the way cooked through, add your Siete seasoning and bone broth. Coat the chicken thoroughly in the seasoning bone broth.
Add onion, bell pepper, diced tomatoes, corn, beans, and rice (dry and uncooked) into the pot. Mix everything together.
Place the top on your Instant Pot and select the “rice or grains” setting (about 12 minutes). Allow your Instant Pot to depressurize for 10+ minutes on its own.
Give it a good stir to mix around the broth. Then plate! Garnish with sliced avocado, cilantro, lime, Siete Botana sauce, organic cheese and tortilla chips. It’s all about the toppings right?!
If it looks a bit broth heavy when you first open your Instant Pot, don’t panic! You can use a slotted spoon to first serve. However, the liquid will continue to absorb as it sits! This ensures your leftovers don’t get dry.
Place the leftovers in glass containers. I love these nontoxic food storage containers! Use code ABBY15 for a discount. Keep in fridge for up to 4 days.
Enjoy!
Stove Top Method:
I have not tried this recipe any other way. However, you could try in a large skillet over the stove. Cook your rice in bone broth ahead of time.
Saute onion and peppers. Add turkey. Cook all the way through. Add seasoning. Swap bone broth for the water needed on (on packaging). Add in corn, tomatoes, beans, rice. Mix well. Add another 1/2 cup or so of bone broth. Let simmer until desired consistency.
Let me know if you make this recipe! Comment below how it turned out. Snap a pic and tag @abbyhenryhealth on Instagram. I love seeing what you’re cooking up!
Questions? Don’t hesitate to reach out via comment, email or Instagram DM
