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Chicken Burrito Bowl

A vibrant mix of grilled chicken, colorful veggies, and zesty flavors, all packed into a bowl for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 2 cups cooked rice (white or brown) For more nutrition, use brown rice.
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon taco seasoning
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 each bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce
  • ½ cup shredded cheese (like cheddar or a dairy-free alternative)
  • ¼ cup fresh cilantro, chopped (optional) Optional garnish
  • 1 each Avocado or guacamole For that creamy finish
  • 1 each Sour cream or Greek yogurt Optional topping

Method
 

Preparation
  1. Begin by grilling or pan-cooking the chicken breasts. Season them with taco seasoning. Cook until fully cooked through (about 6-7 minutes on each side, depending on thickness). Once done, let it rest for a few minutes and then slice into strips.
  2. While the chicken is cooking, prepare the rice according to package instructions if you haven't done so already.
  3. In a skillet, add a bit of oil and sauté diced bell peppers until they are tender. If using corn, add it in to warm through.
Assembly
  1. In a bowl, start with a base of cooked rice, followed by layers of black beans, sautéed veggies, and grilled chicken. Add cherry tomatoes and lettuce on top.
  2. Sprinkle shredded cheese, fresh cilantro, and your desired toppings like avocado and sour cream. Enjoy your delicious creation!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze components separately to maintain texture. Reheat in the microwave until hot, ensuring that you don’t overcook the chicken or veggies.