I love a good, messy burrito. I haven't eaten a burrito since going gluten free. I have been craving them big time. I made these chicken burrito bowls a few nights ago for the family and they were a big hit. They are so quick and easy to throw together. It might be my new favorite dinner!
Gluten Free Chicken Burrito Bowl
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: grill entree gluten-free quinoa chicken
Ingredients (4 servings)
- 2 cups cooked quinoa
- 4 chicken thighs, boneless skinless
- 1 can black beans
- 1 can white corn
- salsa verde
- sour cream
- black olives
Cook quinoa according to package directions.
Drain corn and black beans. Heat each separately in small bowl in microwave, about 2 minutes each.
Cook chicken. I grilled the chicken thighs on a stovetop grill pan but you can also bake the chicken until cooked all the way through, approximately 30 minutes. Dice chicken.
Add 1/2 cup cooked quinoa, 1/2 cup black beans and 1/2 cup corn to a bowl. Add diced chicken on top. Top with 2 tablespoons light sour cream, 2 tablespoons guacamole (I like Wholly Guacamole). Drizzle a few tablespoons of salsa verde and add a few sliced black olives. Enjoy.
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