Busy evenings need food that is fast, tasty, and filling. This chicken burrito bowl brings seasoned chicken, brown rice, bright veggies, beans, and corn together in one hearty dish.
Active time: 15 minutes | Total time: 35 minutes
Chicken Burrito Bowl
Ingredients
- ½ cup uncooked brown rice
- 4 skinless chicken breasts (about 6 oz each)
- ¼ tsp salt
- ¼ tsp black pepper
- 1½ tbsp olive oil, divided
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 1 cup black beans, rinsed
- 1 cup corn kernels (fresh, frozen, or low‑salt canned)
- 1 avocado, diced
- 2 lime wedges (optional)
- ½ cup chopped cilantro (optional)
Directions
- Cook the brown rice following the package instructions.
- Flatten the chicken breasts so they are an even thickness. Sprinkle both sides with salt, pepper, chili powder, cumin, and garlic powder.
- Heat a skillet over medium‑high heat. Add ¾ tbsp olive oil and cook the chicken 3‑5 minutes per side until it reaches 165°F. Let it rest a minute, then slice.
- In the same pan, add the remaining ¾ tbsp oil. Toss in the sliced pepper and onion. Sprinkle a pinch of salt, chili powder, and cumin. Cook 5‑7 minutes, stirring occasionally, until soft and slightly browned.
- Warm the black beans and corn in a separate pot or microwave.
- To build each bowl, place about ¼ cup cooked rice at the bottom. Top with the sautéed veggies, beans, corn, sliced chicken, and diced avocado. Finish with a squeeze of lime and cilantro if you like.
Serves: 4 bowls
Nutrition (per bowl)
Calories: 512 kcal | Fat: 18 g (Saturated 3 g) | Carbs: 41 g (Fiber 8 g, Sugar 4 g) | Protein: 46 g | Sodium: 264 mg
Additional nutrients: Potassium 1,131 mg, Iron 15 % DV, Vitamin C 89 % DV, Vitamin A 36 % DV.