Green Chile Chicken Burrito Bowl
Savor the vibrant flavors of this Green Chile Chicken Burrito Bowl, where tender chicken simmers in zesty green chile sauce and pairs perfectly with colorful veggies and fluffy rice. Topped with creamy sour cream and melted cheese, this dish is not only a feast for the taste buds but also a quick and easy meal perfect for busy weeknights. Customize it to your liking and enjoy a delightful culinary experience that transports you to sunny days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup green chile enchilada sauce
- 2 cups cooked rice (white or brown)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn (fresh or frozen)
- 1 can black beans (15 oz), rinsed
- ½ cup sour cream
- 1 cup shredded Monterey Jack and Cheddar cheese
Instructions
- Set the Instant Pot to sauté mode and add a splash of olive oil.
- Season chicken breasts with salt and pepper; sauté until golden brown, about 5 minutes per side.
- Pour green chile enchilada sauce over the chicken; add bell peppers, corn, and black beans. Stir gently to combine.
- Secure the lid and cook on high pressure for 10 minutes.
- Carefully release pressure and shred chicken using two forks.
- In bowls, layer cooked rice followed by shredded chicken and desired toppings.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 95mg
Keywords: - Customize with toppings like avocado or cilantro for added freshness. - Substitute quinoa for rice for a nuttier flavor. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the microwave.