Juicy, seasoned chicken, cilantro-lime rice, black beans, and fresh corn salsa come together in this vibrant and satisfying meal. It's all the best parts of a burrito, no tortilla needed! Perfect for a quick weeknight dinner or meal prep.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
1072cal
67gprotein
115gcarbs
41g
Ingredients
1.5 lb boneless skinless chicken breast (cut into 1-inch cubes)
Aromatic, fiber-rich vegan burrito bowl, perfectly spiced for a gut-friendly and delicious boost!
This mexican_american dish is perfect for lunch. With 1071.89 calories and 67.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 cup water (for cooking rice)
0.5 cup coriander (freshly chopped, divided)
4 tbsp lime juice (from about 2 limes, divided)
15 oz black beans (canned, rinsed and drained)
15 oz corn kernels (canned and drained, or 1.5 cups frozen)
0.5 medium red onion (finely diced)
1 pc jalapeño (minced, optional)
2 cup romaine lettuce (shredded)
2 pc avocado (sliced or diced)
1 cup cheddar cheese (shredded)
0.5 cup sour cream
Instructions
1
Season and Cook the Chicken
In a small bowl, whisk together the chili powder, cumin, smoked paprika, oregano, garlic powder, 1 tsp of salt, and black pepper.
Place the chicken cubes in a medium bowl, drizzle with 1 tbsp of olive oil, and sprinkle the spice mixture over them. Toss until the chicken is evenly coated.
Heat the remaining 1 tbsp of olive oil in a large skillet or pan over medium-high heat. Once shimmering, add the chicken in a single layer. Cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F or 74°C).
Remove the chicken from the skillet and set aside to rest.
2
Prepare the Cilantro-Lime Rice
Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents gummy rice.
In a medium saucepan, combine the rinsed rice, 3 cups of water, and the remaining 0.5 tsp of salt. Bring to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes to steam.
Uncover and fluff the rice with a fork. Gently stir in 1/4 cup of chopped coriander and 2 tbsp of lime juice.
3
Make the Corn and Bean Salsa
While the rice is cooking, prepare the salsa. In a medium bowl, combine the rinsed black beans, drained corn, diced red onion, and minced jalapeño (if using).
Add the remaining 1/4 cup of chopped coriander and 2 tbsp of lime juice. Stir gently to combine.
Taste and season with a pinch of salt if needed.
4
Assemble the Burrito Bowls
Divide the warm cilantro-lime rice evenly among four bowls to create a base.
Top the rice with a portion of the cooked chicken and a generous scoop of the corn and bean salsa.
Garnish each bowl with shredded lettuce, sliced avocado, shredded cheese, and a dollop of sour cream.
Serve immediately and enjoy your homemade burrito bowl!
