Chicken Burrito Bowl made with taco seasoned ground chicken and surrounded by bright colored vegetables. A beautiful healthy fiesta of a meal.
If cooking black beans in the pressure cooker: Place black beans in Instant Pot with 8 cups of water. Cook on high pressure for 35 minutes, natural release for 20 minutes. Drain and set aside. Or you can open a can of black beans, drain, rinse and set aside.
Cook rice according to package instructions. Set aside and keep warm
While rice is cooking, prep all vegetable ingredients.
Rough chop and place chicken breast in a food processor. Using the pulse feature, ground the chicken until coarse in texture.
Heat a large skillet over medium high heat. When the pan is hot, add oil. Once the oil is shimmering, add the ground chicken breast. With a spatula, break the chicken breast up so it cooks evenly. Lower heat to medium low. When chicken is almost cooked, add the taco seasoning. Mix. Add water and stir well. Cook for 15 minutes or until liquid has absorbed. Set aside and keep warm.
To build your chicken burrito bowl: Add a scoop of rice to each bowl. Top with romaine lettuce. Then arrange the vegetables, beans, avocado, chicken and cheese on top. Garnish with chopped cilantro and tortilla strips. Serve with a wedge of lime for squeezing.
Drizzle with Red Chile Buttermilk Dressing