Description
Delicious chicken burrito bowls packed with flavor and perfect for busy families. Quick to prepare and customizable for every palate.
Ingredients
2 cups cooked rice (white or brown)
1 pound boneless, skinless chicken breast
1 tablespoon olive oil
1 tablespoon taco seasoning
1 can (15 oz) black beans, rinsed and drained
1 cup corn (frozen or canned)
1 cup diced tomatoes (fresh or canned)
1 avocado, diced
1 cup shredded cheese (Mexican blend or cheddar)
1/2 cup sour cream or Greek yogurt
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste
Instructions
Start by cooking the rice according to package instructions. Set aside when done.
In a skillet over medium heat, add olive oil. Season the chicken breasts with taco seasoning, salt, and pepper.
Cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let it rest for 5 minutes before slicing.
In the same skillet, add the black beans and corn. Heat through for about 3-4 minutes.
Prepare the bowls by layering rice, sliced chicken, black bean and corn mixture, diced tomatoes, and avocado.
Top with shredded cheese, sour cream, and chopped cilantro. Serve with lime wedges on the side.
Notes
For a spicier kick, add jalapeños or hot sauce.
Leftovers can be stored in the fridge for up to 5 days.
Customize ingredients based on dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican