Gluten-Free Chicken Burrito Bowl

By February 16, 2015 Gluten-Free Recipes
GFree-Laura-Chicken-Burrito-Bowl

Where there are chicken burrito bowls, there is G-Free Laura.

Number 2 Pencil’s recipe for one-pan chicken burrito bowl is everything you need. First off, you don’t need to do TONS of dishes because of the whole ‘one-pan’ thing (and if you’re like me and don’t have a dishwasher, that is pretty much amazing). Secondly, after trying my hand at just about every burrito bowl recipe ever, I was pleasantly surprised when this bowl was legit the best burrito bowl I’ve ever made. I would gladly pay myself $7 for a portion of it if my kitchen was a restaurant!

gluten free chicken burrito bowl

You’re going to want to make sure you have all the ingredients you need for this and get to the kitchen, STAT!

Ingredients:

  • 1 lb. of boneless chicken breasts, diced into cubes
  • 3 Tbsp. of olive oil
  • ¼ Cup yellow onion, diced
  • 1 Cup uncooked extra-long grain rice
  • 1 14.5 oz. can of diced tomatoes, drained
  • 1 15 oz. can of black beans, drained and rinsed
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 2 ½ Cups chicken broth (I used Kitchen Basics chicken stock)
  • 2 Cups cheddar cheese
  • Salt and pepper
  • Tomato, diced (I used a Roma tomato I had on hand)
  • Green onions, diced
  • Sour cream and guac – optional

Instructions:

Sautee onions in 2 Tbsp. olive oil until they begin to soften.

Season diced chicken 1 tsp. salt and 1/2 tsp. of pepper. Add chicken to the pan and cook on medium until the chicken begins to brown.

Once chicken begins to brown, move to one side of the pan. In the other side, add 1 Tbsp. of olive oil and the Cup of extra-long grain rice. Cook until the rice begins to turn to golden brown (original recipe recommends ~ 2 minutes).

Stir in black beans, canned tomatoes, gluten-free chicken stock, garlic powder, chili powder and cumin.

Gluten Free Burrito Bowl

Bring to a simmer, cover and reduce heat to low. Original recipe lists to cook for about 20 minutes, but I found my rice didn’t cook in that time, but was closer to 40-45 minutes!

Once rice is cooked through, remove the pan from the heat and sprinkle with cheese, then recover with lid to melt.

Garnish with fresh tomatoes, green onions, and other toppings of choice!

Gluten Free Chicken Burrito Bowl - GFree Laura

I found this to be a GREAT dish and will definitely make it  in the future. And once again, it was nice to only have a few dishes to wash rather than a whole sink full!

Try the recipe out and let me know how it goes! I love when my readers share pics with me – just tag @GFreeLaura on Instagram and Twitter, or post to my Facebook Page!

Gluten Free Chicken Burrito Bowl

Gluten-Free Chicken Burrito Bowl
Author: 
 
Your new favorite burrito bowl recipe!
Ingredients
  • 1 lb. of boneless chicken breasts, diced into cubes
  • 3 Tbsp. of olive oil
  • ¼ Cup yellow onion, diced
  • 1 Cup uncooked extra-long grain rice
  • 1 14.5 oz. can of diced tomatoes, drained
  • 1 15 oz. can of black beans, drained and rinsed
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • 1 tsp. cumin
  • 2 ½ Cups chicken broth (I used Kitchen Basics chicken stock)
  • 2 Cups cheddar cheese
  • Salt and pepper
  • Tomato, diced (I used a Roma tomato I had on hand)
  • Green onions, diced
  • Sour cream and guac – optional
Instructions
  1. Sautee onions in 2 Tbsp. olive oil until they begin to soften.
  2. Season diced chicken 1 tsp. salt and ½ tsp. of pepper. Add chicken to the pan and cook on medium until the chicken begins to brown.
  3. Once chicken begins to brown, move to one side of the pan. In the other side, add 1 Tbsp. of olive oil and the Cup of extra-long grain rice. Cook until the rice begins to turn to golden brown (original recipe recommends ~ 2 minutes).
  4. Stir in black beans, canned tomatoes, gluten-free chicken stock, garlic powder, chili powder and cumin.
  5. Bring to a simmer, cover and reduce heat to low. Original recipe lists to cook for about 20 minutes, but I found my rice didn’t cook in that time, but was closer to 40-45 minutes!
  6. Once rice is cooked through, remove the pan from the heat and sprinkle with cheese, then recover with lid to melt.
  7. Garnish with fresh tomatoes, green onions, and other toppings of choice!

 

 

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Gluten-Free Appetizer: Prosciutto Wrapped Asparagus

By February 1, 2015 Gluten-Free Recipes
Prosciutto Wrapped Asparagus Gluten Free

When it comes to gluten-free appetizer/party food, many people don’t realize how many delicious (and easy!) recipes we can enjoy.  

I have teamed up with ALOHA to spread the word of healthy, delicious food! Their mission = make health simple, fun and accessible. My mission = share delicious gluten-free recipes that normal folk can make without slaving for hours OR ending up with a ‘Pinterest Fail’ on their hands. You can check out ALOHA’s recipes here – there are many that are gluten free or can easily be made gluten free.

The recipe I’m sharing with you today is centered on appetizer/party food. I am actually writing this post just hours before the Super Bowl game, a.k.a. the biggest food-fueled night of the year. While the stats on Super Bowl Sunday chicken wing consumption are out of this world, I’m asking you to take a step away from the hot sauce and towards the classy appetizer plate.

Settle down…just beside I said classy doesn’t mean this recipe will be hard.

May I present Prosciutto Wrapped Asparagus with Parmesan and lemon zest…BOOM.

Gluten Free Prosciutto Wrapped Asparagus

I ran into this recipe on Pinterest and just HAD to try it for myself. While it was written for the summertime, I didn’t think it was right to seasonally discriminate.

Ingredients:

  • 1 bunch of asparagus
  • 1/2 Cup Extra Virgin Olive Oil
  • Zest of one lemon
  • 3 garlic cloves
  • 1/4 Cup fresh oregano
  • 1 Cup freshly grated parmesan cheese
  • Prosciutto (24 slices recommended; reduce for smaller parties)

*Note: When I made this dish, it was for a girls night in, so I halved the recipe to keep costs down on the prosciutto, and to prevent myself from eating too many of these in one sitting (yes, they’re that good).

Instructions:

The first step in this recipe is to grab your asparagus and snap off a couple of inches from each end – placing the trimmed stalks into a gallon-sized bag. Next, you’re going to grab your food processor and place 1 Cup extra virgin olive oil, lemon zest, 3 garlic cloves, and 1/4 cup fresh oregano inside. Pulse the ingredients into a liquid paste.

Pour the mixture into the baggie with the asparagus and marinate for 1-6 hours. I was pressed for time and found that an hour and a half worked just fine!

After the asparagus has marinated, set up your parmesan-coating / prosciutto-wrapping station and preheat the oven to 400 degrees. I put the grated parmesan cheese on a plate and had a cutting board out to wrap the asparagus on.

Tip: I found that half of a prosciutto slice worked better than a full one. I simply cut right down the middle with a sharp knife.

Gluten Free Prosciutto Wrapped Asparagus

Coat the asparagus in parmesan then wrap with the prosciutto. Line up the wrapped asparagus on your prepared pan.

Heat in oven for 5-7 minutes. Place on whatever cute party plate you have in the cupboard and show everyone what a real appetizer is.

Gluten Free Prosciutto Wrapped Asparagus

 

A Family Feast’s directions included grilling the prosciutto wrapped asparagus, but I simply placed a cooling rack on a pan and popped them in the oven for 7 minutes! It worked purrrfectly!

So, if you have a party coming up or you are hosting a get-together and you want to wow guests away with a non-deep fried dish that is not only gluten free, but classy too, serve them prosciutto wrapped asparagus!

Prosciutto Wrapped Asparagus
Author: 
Recipe type: Appetizer
 
Easy and delicious gluten-free appetizer that will blow guests away.
Ingredients
  • 1 bunch of asparagus
  • ½ Cup Extra Virgin Olive Oil
  • Zest of one lemon
  • 3 garlic cloves
  • ¼ Cup fresh oregano
  • 1 Cup freshly grated parmesan cheese
  • Prosciutto (24 slices is recommended)
Instructions
  1. Snap off a couple of inches from the end of each asparagus– placing the trimmed stalks into a gallon sized bag.
  2. Grab your food processor and place 1 Cup extra virgin olive oil, lemon zest, 3 garlic cloves, and ¼ cup fresh oregano. Pulse the ingredients into a liquid paste.
  3. Pour the mixture into the baggie with the asparagus and let them marinate for 1-6 hours. I was pressed for time and found that an hour and a half worked just fine!
  4. After the asparagus has marinated, set up your parmesan-coating / prosciutto-wrapping station and preheat the oven to 400 degrees. I put the grated parmesan cheese on a plate and had a cutting board out to wrap the asparagus on.
  5. Tip: I found that half of a prosciutto slice worked better than a full one. I simply cut right down the middle with a sharp knife.
  6. Coat the asparagus in parmesan then wrap with the prosciutto. Line up the wrapped asparagus on your prepared pan.
  7. Heat in oven for 5-7 minutes. Place on whatever cute party appetizer plate you have in the cupboard and show everyone what a real appetizer is.

 

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