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Burrito Bowls

These burrito bowls are based on the chicken burrito bowl available at many Mexican fast food restaurants. Unlike their fast food counterpart, these burrito bowls are a healthy lunch or dinner option. They are packed with lean protein, whole grains, and veggies. The toppings are customizable and the whole family can enjoy building their own bowl.

By Antonia Harvey, RD

Makes: 4 servings

2 small boneless, skinless chicken breasts, chopped

2 tablespoons homemade taco seasoning (see recipe below)

2 teaspoons canola oil

1 orange pepper, cored and thinly sliced

1 yellow pepper, cored and thinly sliced

1 green pepper, cored and thinly sliced

1 small onion, thinly sliced


4 cups of cooked brown rice

1 avocado, peeled, cored, and diced

1 tomato, diced

1 14oz can of black beans, drained and rinsed well

4 cups of cooked brown rice




Grated cheddar cheese


Chopped fresh cilantro

Lime wedges


Homemade Taco Seasoning


2 tablespoons chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon oregano

1 teaspoon paprika

1 tablespoon cumin

2 teaspoons ground black pepper


  1. In a large bowl, toss the chicken with the canola oil until well coated. Add 2 tablespoons of the homemade taco seasoning and toss until the chicken is well coated.

  2. In a large frying pan, stir-fry the seasoned chicken until no longer pink on the outside. Add the peppers and onions and continue to stir-fry until the chicken is cooked all the way through and the vegetables are tender.

  3. Build each burrito bowl by topping 1 cup of brown rice with ¼ of the chicken, cooked vegetables, tomato, avocado, and beans. Add desired toppings.

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