It’s that time, folks. Boys and girls of all ages are packing their pencil boxes and heading back to school! For your dining convenience during the busy school year, Sabra and I have teamed up to make your back-to-school eats fresh, easy, and healthy. Let’s get our brain food on!
The term, “back to school” summons up fond memories of scrunchies, the color teal, leggings, purple slip-on shoes, unitards, Heathcliff, Boby’s World, En Vogue, Salt-N-Pepa, Pogs, Nano Babies (or Tomagotchi), pay phones, etc., etc., go infinity and beyond.
While I don’t have kids and am no longer in school myself, I remember the necessity for straight-forward, simple, and lightning-fast meals. From grade school all the way through my master’s degree, it was always go, go, go, shovel down food, and go some more.
So in honor of the school year hustle and bustle, I teamed up with Sabra to create a back-to-school recipe that would be perfect for throwing together any night of the week, lickety split.
I used Sabra’s spicy guacamole and mango peach salsa in these shredded chicken cauliflower rice burrito bowls, which made the meal come together in no time at all. Plus: delicious.
Let’s talk time, because these bowls take but a jiff.
Did you know it only takes about 10 minutes to make shredded chicken? It’s a revelation! Seriously, follow my lead.
The “rice” portion of the meal cooks up quickly, too. You can do as I did and make cauliflower rice, because: vegetables, or you can use brown or white rice for less preparation. If you go the cauliflower rice route, try either my Jalapeno Ginger Cauliflower Rice or my Spanish Cauliflower Rice with Kale.
Aside from the chicken, rice, salsa, and guac, you can add all your burrito faves, like garbanzo or black beans, chopped lettuce, sour cream, cilantro and cheese. Load these bad boys up!
The way I see it, these bowls can be made for dinner during any busy day of the week, and can be packed for lunch the next day. If you are a parent and would like more ways to incorporate Sabra into your children’s lunches, check out their Lunch Ideas board on Pinterest.
Put on your velcrows, sitck some Montell Jordan in your walkman and let’s go back to school with these ‘rito bowls.
Shredded Chicken Burrito Bowls
Ingredients
For the shredded chicken
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts
- ½ cup water or chicken broth
- 1 teaspoon chili powder
- Salt and black pepper to taste
For serving:
- Cauliflower rice or cooked brown rice
- 1 14- ounce can garbanzo beans heated
- Red onion chopped
- Sabra Salsa
- Sabra Guacamole
Instructions
Prepare the Shredded Chicken:
- In a medium-sized skillet, heat the oil over medium (to medium-high heat) until completely hot.
- Place the chicken breasts on the skillet and brown each side for 1 to 2 minutes.
- Add the water (or chicken broth), cover the skillet and cook 7 to 9 minutes, until chicken is cooked through.
- Place the chicken breasts on a cutting board and allow them to cool enough to handle. Using a fork, shred the chicken.
- Sprinkle the chili powder, salt and pepper over the shredded chicken.
Prepare the Burrito Bowls:
- Add desired amount of cauliflower rice or brown rice to 4 bowls.
- Add shredded chicken, garbanzo beans, red onion, salsa, and guacamole.
- Enjoy!
Nutrition
Lightening-fast meals are always welcomed at my house! I love that you made this with cauliflower rice. Yum!
I had no idea Sabra made so many dips! I picked up a container of their spicy hummus yesterday because I felt like my fajitas needed a facelift. Now I’m wishing I had stumbled across this salsa and guac combo as well!
A lifetime supply of dip is always welcome. This burrito bowl is pretty sexy. I’ll never forget those one piece shirts that buttoned at the crotch–such a weird trend.
ALL THE THINGS, plus Lisa Frank! Lunch box idea, pinned.
Total YUMS! So much goodness in one bowl, and totally agree: dips make life better!
Now this is the kind of afternoon school snack/meal that I want to come home to!
This looks great! How long would the rice recipe last in the refrigerator?
So glad you like the bowls, Molly! I’d say the recipe should keep for 4 to 5 days in a sealed container, but I ate it too quickly, so this hasn’t been tested. 😉
Great recipe for those of us looking for fast, convenient and healthy meals. This looks really good!
You said it! Hope you enjoy, Nathalie! 😀
These look delicious! Can’t wait to try them out tonight!
Awesome, let me know how you like them, Gemma!
Ha! I was just rocking out to some Montell the other day. I was looking forward to this recipe ever since I saw it on IG! Oh man am I jealous of that Sabra haul!
Once upon a time in ’94….ugh, love Montell!
Yes, the folks at Sabra did me right. They certainly dideedo! < - sorry.
This looks so good. I could dig into those dips.
My meals are now made out of dip. I luuuurves them!
im all about straightforward meals..i just posted a couple of recipes on my blog too because after working/school/ life, there is really no time to make lavish meals (although that would be nice).. Thanks for sharing this bowl.
You got it, sister! Ain’t nobody got time for meals that take foreves to prepare. 🙂
Burrito bowls are my fave go-to super quick dinner! I’m totally keeping my eyes peeled for these other Sabra dips the next time I go grocery shopping….must try them!
Oh girl, get on it, you’ll love them! I’m loving all up on their Greek Yogurt dips – so good! 😀
Beautiful bowl! I love Sabra hummus, but have never tried any of their other items. Looks yummy!
Thanks, Kelly! Until recently, I had only tried their hummus too, but all of their stuff’s great! The mango peach salsa? Sluuurp!
I am so all over these bowl. Perfect back to school lunch or dinner!
You said it, Tieghan! I could see you and your brothers face planting into these bowls! 😀