By Krista McCabe
Cook the brown rice according to the package instructions. Typically, you'll need to rinse the rice, then combine it with water in a 2:1 ratio (3 cups of water for 1.5 cups of rice). Bring to a boil, reduce the heat, cover, and simmer for about 25-30 minutes until the rice is tender. Fluff with a fork and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cooked, diced chicken breast and season with 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt to taste. Stir occasionally until the chicken is well-coated and heated through, about 5 minutes.
Prepare the base by chopping the romaine or mixed greens into bite-sized pieces and arranging them evenly in serving bowls.
Distribute the cooked brown rice into each serving bowl, spreading it evenly over the greens.
Divide the black beans and corn kernels among the bowls, distributing evenly.
Top each bowl with the seasoned chicken pieces.
Spoon the pico de gallo over each bowl for added flavor and freshness.
If desired, sprinkle shredded cheddar cheese over each bowl.
Drizzle the juice of one lime evenly over the prepared bowls for a zesty kick.
Serve immediately and enjoy your homemade Mexican-inspired chicken burrito bowl!
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Bowl Main Course recipe is ready in 35 minutes and features Cooked chicken breast, diced, Brown rice, Black beans, canned, drained and rinsed and other delicious ingredients. Contains 570 calories total.
Cook the brown rice according to the package instructions. Typically, you'll need to rinse the rice, then combine it with water in a 2:1 ratio (3 cups of water for 1.5 cups of rice). Bring to a boil, reduce the heat, cover, and simmer for about 25-30 minutes until the rice is tender. Fluff with a fork and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cooked, diced chicken breast and season with 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt to taste. Stir occasionally until the chicken is well-coated and heated through, about 5 minutes.
Prepare the base by chopping the romaine or mixed greens into bite-sized pieces and arranging them evenly in serving bowls.
Distribute the cooked brown rice into each serving bowl, spreading it evenly over the greens.
Divide the black beans and corn kernels among the bowls, distributing evenly.
Top each bowl with the seasoned chicken pieces.
Spoon the pico de gallo over each bowl for added flavor and freshness.
If desired, sprinkle shredded cheddar cheese over each bowl.
Drizzle the juice of one lime evenly over the prepared bowls for a zesty kick.
Serve immediately and enjoy your homemade Mexican-inspired chicken burrito bowl!
Calories per Serving: 570
Your Rating:
