How to make a chicken burrito bowl without beans

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while adding creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: guacamole

Mashed peas provide creaminess at a lower cost.

Slice 2 whole chicken breasts in half.

Lightly pound the chicken breast with a knife to tenderize.

Marinate the chicken with 1/2 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 2 teaspoons taco seasoning, and 1 tablespoon vegetable oil, ensuring it's well coated.

Set the marinated chicken aside.

Slice 2 large portobello mushrooms into half-inch cubes and set aside.

Slice cherry tomatoes in half and set aside.

Remove the skin and seed from 1 avocado, then slice it into thin slices. Squeeze juice from 1/2 lime over the avocado to prevent browning and add a few dashes of salt.

Heat a skillet on high and add 1 tablespoon of vegetable oil.

Add the marinated chicken breast to the skillet and cook each side for 5 minutes.

Add 1/4 cup of water to the skillet and cook each side for an additional 2 minutes.

Remove the chicken from the pan and set aside.

Use the leftover sauce from the chicken to stir-fry the portobello mushrooms for 2 minutes, adding a few dashes of salt and pepper to taste, then remove from the pan.

Slice the cooked chicken breast into large cubes and set aside.

Assemble the burrito bowl by adding a few spoons of taco rice to the bowl, then add romaine salad, cherry tomatoes, portobello mushrooms, and chicken.

Sprinkle 1 cup of shredded cheese on top and add a few slices of avocado.

Top it off with soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens