Description
A quick and flavorful chicken burrito bowl that blends the best of tacos and bowls, perfect for busy nights.
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- 1 cup brown rice, cooked (or quinoa)
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes, drained
- 2 cups shredded lettuce
- 1 avocado, sliced
- ½ cup sour cream or Greek yogurt
- 1 cup shredded cheese (cheddar or queso fresco)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 6-8 minutes.
- While the chicken cooks, sprinkle the cumin, paprika, chili powder, salt, and black pepper over the chicken. Stir well.
- Once the chicken is cooked, remove it from the skillet and add the corn and black beans, heating for about 3-5 minutes.
- Prepare your rice (or quinoa) as per package instructions.
- To assemble, start with a base of rice, then layer the chicken, corn, and black beans.
- Top with shredded lettuce, diced tomatoes, avocado, and cheese. Add a dollop of sour cream or Greek yogurt.
- Garnish with fresh cilantro and lime juice before serving.
Notes
Customize with various toppings and add-ins for a unique experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg