Chicken Burrito Bowl
All the flavor of a burrito, without the tortilla!
⏱️ 45 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 35g carbs🥑 20g fat🌾 8g fibreper serving
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servings
🎬 Watch The Domestic Geek make it
Ingredients
- 🍗450 g boneless, skinless chicken breast
- 🫒2 tbsp olive oil
- 🌶️1 tbsp chili powder
- 🌿1 tsp cumin
- 🍂½ tsp smoked paprika
- 🧄½ tsp garlic powder
- 🍚1 cup brown rice
- 🍲2 cups chicken broth
- 🥫1 can black beans, rinsed and drained
- 🌽1 corn on the cob (or 1 cup frozen)
- 🥑1 avocado, diced
- 💃½ cup salsa
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- For extra spice, add a pinch of cayenne pepper to the chicken seasoning.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently.
- Customize your bowl with your favorite toppings like shredded cheese, sour cream, or a squeeze of lime juice.
- To save time, use pre-cooked chicken or rotisserie chicken.
Method
- 1Cook brown rice according to package directions using chicken broth. Fluff with a fork.
- 2While rice cooks, cut chicken breasts into 1-inch cubes. In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- 3Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned.
- 4If using fresh corn, grill or boil until tender, then slice kernels off the cob. If using frozen, simply heat.
- 5To assemble, divide cooked rice among four bowls. Top each with cooked chicken, black beans, corn, diced avocado, salsa, and fresh cilantro.
- 6Serve immediately and enjoy your vibrant burrito bowl!