Burrito Bowls

By Antonia Harvey, RD


  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.

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

Makes: 4 servings

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.

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© 2018 by The Dietitians Network of Nova Scotia.