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Zucchini Spanish Rice Burrito Bowls with Chicken & Mushrooms

These gluten free Zucchini Spanish Rice Burrito Bowls with Chicken & Mushrooms give a savory, veggie-full twist to comfort food in a bowl!
Course dinner
Keyword burrito bowls, chicken, chicken burrito bowls, gluten free, spanish rice, zucchini
Cook Time 45 minutes
Servings 6
Author Rachel Singer

Ingredients

– for the zucchini Spanish rice

  • 1 Tbsp olive oil
  • 3 Tbsp diced yellow onion
  • 2 tsp minced garlic about 4 cloves
  • 1 cup uncooked rice
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1 cup chicken broth
  • 1 cup salsa
  • 1 medium zucchini chopped into small pieces
  • 1 cup shredded cheddar

– for the chicken and mushrooms

  • 2 Tbsp olive oil divided
  • 2 lbs boneless skinless chicken breast trimmed & halved lengthwise
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 8 oz baby bella mushrooms chopped

Instructions

– Start the rice cooking

  • Heat olive oil in a large skillet over medium heat for one minute. Stir in onion and cook for 3 minutes, then add garlic and cook for another 30 seconds. Stir in the rice and spices and continue to cook over medium heat, stirring often, for a couple of minutes until rice begins to brown.
  • Stir in chicken broth and salsa and bring to a boil. Cover the skillet, reduce heat to medium low, and simmer for 25-30 minutes or until liquid has been mostly absorbed.

– While the rice is cooking

  • Chop the zucchini into about quarter inch pieces and set it aside.
  • Prepare your chicken and mushrooms. Trim the chicken and slice it in half lengthwise, then heat 1.5 Tbsp of olive oil in a 12″ cast iron skillet over medium-high heat for one minute.
  • Season the chicken with chili powder, oregano, cumin, garlic powder, and seasoned salt. Cook the seasoned chicken over medium-high heat for about five minutes a side, or until cooked through. Remove the cooked chicken to a separate cutting board, then cut it into strips once it’s cooled off a bit.
  • While the chicken is browning, chop your mushrooms.
  • After removing the chicken from the pan, reduce heat to medium and add 1/2 Tbsp olive oil. Add the chopped mushrooms to that same skillet and cook for seven minutes, stirring occasionally and scraping up browned bits from the bottom, or until mushrooms have browned and softened.

– Once the rice is done

  • Once the liquid has been absorbed by the rice, remove the lid and stir in zucchini. Spread the rice and zucchini mixture back out across the bottom of the pan.
  • Top the rice evenly with cheese, replace the lid, and let the pan stand covered off of the heat for five minutes until cheese is melted and zucchini is tender.
  • Serve your zucchini Spanish rice topped with the cooked chicken strips and mushrooms.

Notes

This chicken, by the way? If you’re not feeling burrito bowls today, you can also use the same seasonings & cooking method to make chicken strips for taco salad and more. So flavorful, you guys!