Saturday, September 10, 2016

Weekend cooking: Chicken Burrito Bowls

I am always looking for new ideas for lunch. Whilst I can live with eating the same thing most days for breakfast, I am not so good at eating the same thing over and over for lunch and dinner. Most of the time I will have chicken and salad sandwiches, or chicken and salad, or tuna and salad or leftovers. Rinse and repeat. So when you see something that is advertised as a lunch box idea I certainly pay attention. So it was this week when a friend shared this recipe on Facebook.


Not only does it look tasty, I made it today and I confirm that it was actually really easy. I had a friend around for lunch and they went away saying that they were going to try and make it themselves! I call that a winner.

I think that the idea is that you eat this cold but if you don't put the cheese in until last I am thinking that it is easy to reheat and eat warm as well. And while we are at it, there's no reason why this can't be a dinner meal. Tasty, pretty quick and pretty healthy.

I do wonder how it can be a burrito without, you know, the burritos, but whatever!!

Chicken Burrito Bowls 

2-3 boneless skinless chicken breasts
3 bell peppers, any colour, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro (coriander) to garnish


1. Preheat oven to 400˚F/200˚C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes. 
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

You can find the original recipe here.

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  1. Ok, I could make that on a weekend or week night. We are ALWAYS looking for lunch idea. This is on my list.

    1. I made a few servings, so some in the freezer and a couple for lunch this week as well as lunch with a friend. Definitely will be making this one again.

  2. September must be lunchbox month -- food writers always have lots of new ideas for what to bring for lunch, whether you are a schoolkid or some other lunch carrier! I like this idea for the lunch box set, or for just keeping at home. It would work with leftover chicken, too.

    best... mae at

    1. Is it a back to school thing for America? Back to school is January for us so that is more when we get it!

      Absolutely would work with a few different things I think!!

  3. This is a great meal plan for lunches. And easy to put together.

  4. This really does look amazing!! So glad you shared.



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