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Chicken Burrito Bowls with Brown Rice, Black Beans & Avocado

Chicken Burrito Bowls with Brown Rice, Black Beans & Avocado

By Krista McCabe

Total: 35 minutes
MexicanHealthyDinner

Ingredients

  • 3 pieces boneless skinless chicken breasts
  • 2 cups cooked brown rice
  • 1 1/2 cups cooked black beans
  • 1 cup frozen corn (thawed)
  • 1 cup pico de gallo
  • 1 piece avocado (sliced)
  • 3 tbsp Lime crema (Greek yogurt)
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1

Preheat a grill pan or skillet over medium-high heat and add olive oil.

2

Rub the taco seasoning evenly over the chicken breasts, coating them fully.

3

Cook the chicken breasts on the preheated grill pan or skillet for about 6-7 minutes on each side, or until fully cooked through and no longer pink inside.

4

Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.

5

While the chicken rests, combine the Greek yogurt with lime juice and a pinch of salt to make the lime crema.

6

Assemble the burrito bowls by dividing the brown rice, black beans, thawed corn, and pico de gallo evenly among three bowls.

7

Add the sliced avocado and sliced chicken on top of each bowl.

8

Drizzle the lime crema over each chicken burrito bowl.

9

Garnish each bowl with fresh cilantro (approx. 1 tablespoon per bowl) and season with salt and pepper to taste.

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Chicken Burrito Bowls with Brown Rice, Black Beans & Avocado

By Krista McCabe

MexicanHealthyDinner
Chicken Burrito Bowls with Brown Rice, Black Beans & Avocado - boneless skinless chicken breasts, cooked brown rice recipe

This Mexican Healthy Dinner recipe is ready in 35 minutes and features boneless skinless chicken breasts, cooked brown rice, cooked black beans and other delicious ingredients. Contains 540 calories total.

35 minutes

Ingredients

  • 3 pieces boneless skinless chicken breasts
  • 2 cups cooked brown rice
  • 1 1/2 cups cooked black beans
  • 1 cup frozen corn (thawed)
  • 1 cup pico de gallo
  • 1 piece avocado (sliced)
  • 3 tbsp Lime crema (Greek yogurt)
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1

Preheat a grill pan or skillet over medium-high heat and add olive oil.

2

Rub the taco seasoning evenly over the chicken breasts, coating them fully.

3

Cook the chicken breasts on the preheated grill pan or skillet for about 6-7 minutes on each side, or until fully cooked through and no longer pink inside.

4

Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.

5

While the chicken rests, combine the Greek yogurt with lime juice and a pinch of salt to make the lime crema.

6

Assemble the burrito bowls by dividing the brown rice, black beans, thawed corn, and pico de gallo evenly among three bowls.

7

Add the sliced avocado and sliced chicken on top of each bowl.

8

Drizzle the lime crema over each chicken burrito bowl.

9

Garnish each bowl with fresh cilantro (approx. 1 tablespoon per bowl) and season with salt and pepper to taste.

Nutritional Information

Calories per Serving: 540

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