Quick & Easy Chicken and Black Bean Burrito Bowls

Quick & Easy Chicken and Black Bean Burrito Bowls

Quick & Easy Chicken and Black Bean Burrito Bowls

Basil Rouxby Basil Roux
0.0 · 0 ratings
35 min (15m prep, 20m cook)
4 servings
MexicanTex-MexMain CourseNut-FreeEgg-FreeSoy-FreeShellfish-FreeFish-FreeSesame-FreeHigh-Protein

Ingredients

Servings:
4
  • 3 cup cooked white or brown rice
  • 1 lb boneless, skinless chicken breast, diced into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.3 teaspoon black pepper
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned corn, drained
  • 1 cup salsa, your favorite
  • 2 medium avocados, sliced or diced
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.3 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions

  1. 1

    If not already cooked, prepare your rice according to package directions. Keep warm.

  2. 2

    In a medium bowl, toss the diced chicken with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.

  3. 3

    Heat a large skillet or non-stick pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from the skillet and set aside.

  4. 4

    In the same skillet (no need to clean), add the rinsed black beans and drained corn. Cook for 3-5 minutes, stirring occasionally, until heated through. If desired, add a splash of water or chicken broth to create a little moisture.

  5. 5

    To assemble the bowls, divide the warm cooked rice among four individual serving bowls.

  6. 6

    Top the rice with equal portions of the cooked chicken, black bean and corn mixture, and salsa.

  7. 7

    Arrange sliced or diced avocado, shredded cheese, and a dollop of sour cream or Greek yogurt on top of each bowl.

  8. 8

    Garnish generously with fresh chopped cilantro and serve immediately with lime wedges for squeezing over.

Chef's Tips

  • 💡**Meal Prep Friendly:** Cook the chicken and rice ahead of time. Store components separately in airtight containers in the refrigerator for up to 3-4 days. Assemble bowls just before serving.
  • 💡**Customize Your Toppings:** Feel free to add other favorite toppings like pickled jalapeños, hot sauce, a sprinkle of cotija cheese, or a drizzle of chipotle mayo.
  • 💡**Vegetarian Option:** Omit the chicken and double the black beans, or add sautéed bell peppers and onions for extra flavor and texture.
  • 💡**Quick Rice Hack:** Use instant rice or pre-cooked microwaveable rice pouches to save even more time.

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