Chicken Burrito Bowl

I haven’t always been a big fan of bowls, but I’ve been changing my tune after seeing how convenient they are. I made this Chicken Burrito Bowl in about 30 minutes of total cooking time and of course any of the ingredients can be substituted or additional ingredients can be added (substitutions/additions may change the smart points value).

Chicken Burrito Bowl 

Yield: 1 serving

8 Smart Points 

1 c. Cooked Brown Rice (4sp)

1/3 c. Seasoned Black Beans (I used canned beans) (2sp)

3 oz. Chicken Breast, Seasoned and Grilled

½ oz. Queso Fresco (1sp)

½ c. Pico de Gallo (0sp, recipe follows)

¼ c. Pickled Onions (0sp, recipe follows)

1 tbsp. Cilantro, Chopped

For the Pico De Gallo

½ c. Tomatoes, chopped

1 tbsp. Fresh Lime Juice

2 tsp. Cilantro, Chopped

Salt, To Taste

Mix all ingredients and set aside

For the Pickled Onions

1 c. Hot Water

½ c. Apple Cider Vinegar

1 tbsp. Granulated Sugar

1-1/2 tsp. Kosher Salt

½ Red Onion, Thinly Sliced

Mix the water, apple cider vinegar, granulated sugar, and kosher salt until the sugar and salt dissolve.

Place sliced onion in a jar and pour vinegar mixture over; let sit at room temperature for at least one hour. Can be stored in the refrigerator for up to two weeks.

For the Burrito Bowl

Place the brown rice, black beans, chicken breast, pico de gallo, and pickled onions in a bowl.

Top with crumbled queso fresco and chopped cilantro