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    Home » Blog » Recipes

    Skillet Burrito Bowls

    Published: Jul 27, 2017 by Lyndsay Homme Modified: May 17, 2020
    This post may contain affiliate links. 1 Comment

    Dairy-Free Skillet Chicken Burrito Bowls

    serves 6

     1 pound chicken breast, cut into bite sized pieces
    1 onion, diced
    1 red pepper, diced
    2 tablespoons olive oil
    15 oz can of pinto beans, rinsed and drained
    15 oz can of fire roasted tomatoes
    8 oz corn (I used frozen, and did not thaw prior to using)
    1 cup Minute brown rice
    ½ cup salsa
    1 cup chicken stock
    1 oz taco seasoning
    salt and pepper to taste
    toppings (optional): avocado, cilantro, tomatoes, shredded lettuce, lime wedges

    Heat your oil in a large, nonstick skillet. Add in your onions and pepper, and cook until softened. Add in your chicken, and cook until browned. Stir in the remaining ingredients, cover, and cook on medium-low heat until the stock is absorbed and the chicken and rice are cooked through. Be sure to stir occasionally. Add in more stock if the mixture becomes too dry. Serve with toppings of your choice.

    Skillet Burrito Bowl Nutrition

    (nutrition data should be regarded as an estimate)

    Dairy-Free Skillet Burrito Bowls

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    1. Sherri says

      July 28, 2017 at 1:06 am

      This looks absolutely delicious!!

      Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

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