Dinner
Chicken Burrito Bowl
Recipe by Brian McAndrew
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
There’s no need to order carryout when you can whip up this customizable, restaurant-style chicken bowl. Dinner will be on the table in less time than it’d take you for the car trip to your local fresh-Mex.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
Level 1 (Bottom of Pot)
- 1 cup white rice
- 2 cups water
- 1 (15 ounce) can black beans
Level 2 (Crisper Tray)
- 2 large chicken breasts, 6-8 ounces each
- 1 cup Primal Kitchen Cilantro Lime Dressing
Toppings
- Leftover fajita veggies from lunch
- Grilled corn
- Guacamole (or sliced avocado)
- Pico de Gallo
- Shredded romaine lettuce
Utensils
- Large Resealable Plastic Bag
- Silicone-Tipped Tongs
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Step 1
Add the chicken breasts and Primal Kitchen Cilantro Lime Dressing to a resealable plastic bag. Marinate for at least one hour.
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Step 2
Add rice, water, and canned black beans to the bottom of the unit and stir to combine.
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Step 3
Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot. Lay the marinated chicken breasts on top of the tray.
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Step 4
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 390°F, and set time for 15 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
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Step 5
When cooking is complete, use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Slice cooked chicken breasts into cubes.
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Step 6
Add rice mixture to a serving bowl. Cover with chicken. Add fajita veggies, shredded lettuce, pico, guacamole, and grilled corn to the bowl. Drizzle with more Primal Kitchen Cilantro Lime Dressing and enjoy.
