Photo: sarahstierch, CC BY 2.0
Cook at home
Chicken Burrito Bowl
Chili-lime chicken over rice with black beans, corn, salsa and avocado.
40 min · 2 servings · mexican
627
kcal
46
protein g
73
carbs g
18
fat g
Nutrition per serving from USDA FoodData Central.
About $2.84 / serving (est.)
Estimated from average US grocery prices.
- gluten-free
- dairy-free
- high-protein
- high-fiber
No common allergens in the ingredient list
Ingredients
- 10 oz chicken breast, cut into strips
- 1 tsp chili powder
- 1 tsp cumin
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1/2 cup white rice
- 1 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup salsa
- 1/2 avocado, sliced
- 2 tbsp fresh cilantro, chopped
- 1/4 tsp salt
Steps
- Rinse the rice, then simmer in 1 cup of water, covered, for 15 minutes and rest 5 minutes.
- Toss the chicken with the chili powder, cumin, lime juice and salt. Cook in the oil over medium-high heat for 6 to 7 minutes until it reaches 165 F (74 C).
- Warm the beans and corn together in a small pan for 3 minutes.
- Build bowls with rice, chicken, beans and corn, then top with salsa, avocado and cilantro.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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