Description
These Chicken Burrito Bowls are a delicious and nutritious meal option that is perfect for lunch or dinner. Packed with flavor and customizable to suit your taste, these bowls are a wholesome and satisfying choice.
Ingredients
Scale
For the chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the bowls:
- 1 cup uncooked rice (white, brown, or cilantro-lime)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- juice of 1 lime
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- 1/4 cup sour cream or Greek yogurt (optional)
Instructions
- Cook the rice: According to package directions, prepare the rice. While the rice is cooking, cut the chicken into bite-sized pieces.
- Season and cook the chicken: In a bowl, combine the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook the seasoned chicken in a skillet over medium-high heat for 6–8 minutes until golden brown and cooked through. Remove from heat.
- Assemble the bowls: Divide the cooked rice among four bowls. Top with cooked chicken, black beans, corn, tomatoes, avocado, red onion, and cheese if desired. Sprinkle with cilantro, lime juice, and add a dollop of sour cream or Greek yogurt.
Notes
- You can prep all ingredients in advance for an easy grab-and-go lunch.
- Feel free to customize with sautéed peppers, jalapeños, or hot sauce.
- For a low-carb option, serve over cauliflower rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 80mg
