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Baby Zucchini and Chicken Burrito Bowl

Ingredients:

  • 1 Tbsp. Olive Oil
  • 2 Garlic Cloves, Minced
  • 2 Green Bell Peppers, Diced
  • 8oz White Onion, Diced
  • Chicken Breast, Cut into 1” Chunks
  • Salt and Pepper
  • 4 Baby Zucchini, Sliced
  • 1-15.25 Oz. Can Corn, Drained
  • 1-15.5 Oz. Can Black Beans, Drained
  • 1-14.5 Oz. Can Diced Tomatoes, Do Not Drain
  • 1-1oz Package Taco Seasoning (You Can Also Make Your Own)
  • 1 Cup Colby Jack Cheese, Shredded
  • ¼ Cup Green Onions, Diced
  • ¼ Cup Cilantro, Chopped

Bowl Base Options: 

  • Brown or White Rice
  • Spaghetti Squash
  • Quinoa
  • Shredded Lettuce

Optional Toppings: 

  • Avocados, Sliced
  • Baby Heirloom Tomatoes, Quartered
  • Sour Cream
  • Jalapeno Peppers, Sliced

Instructions:

  1. Add olive oil to a large skillet and heat.
  2. Add garlic, pepper, and onion to the skillet and sauté on medium heat for 5 minutes.
  3. Move veggies to the side and in the same skillet, add the chicken. Sprinkle the chicken with salt and pepper and cook for 15-20 minutes or until the chicken is no longer pink.
  4. Drain any excess water or fat from the pan and stir in zucchini, corn, beans, canned diced tomatoes and taco seasoning. Cover the mixture and cook for 10 minutes.
  5. Next, add cheese and top with green onions and cilantro.
  6. Add base (rice, lettuce, spaghetti squash, or quinoa) to a bowl.
  7. Next add veggie and chicken mix.
  8. Finally, top with fresh tomatoes and sliced avocados.