By Madison Brown
Rinse 1 cup of brown rice under cold water. In a medium pot, add the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 35-40 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, season the 500 g of chicken breasts with salt and 1 tsp of chili powder evenly on both sides.
In a large skillet over medium-high heat, add 1 tbsp of olive oil. Once the oil is hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and browned. The internal temperature should reach 165°F (75°C). Remove from the skillet and let rest for a few minutes before slicing into strips.
In a bowl, mix 425 g of drained and rinsed black beans with 1 cup of corn kernels. Add a squeeze of lime juice and a pinch of salt to taste.
To assemble the burrito bowls, divide the cooked brown rice among serving bowls. Top each with sliced chicken, black bean and corn mix, 1 sliced avocado, and 1 cup of salsa fresca.
Garnish with freshly chopped cilantro and an extra lime wedge for squeezing. Serve immediately.
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By Madison Brown
This Mexican Main Course Gluten-Free recipe is ready in 45 minutes and features boneless skinless chicken breasts, brown rice, black beans (canned) and other delicious ingredients. Contains 550 calories total.
Rinse 1 cup of brown rice under cold water. In a medium pot, add the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 35-40 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, season the 500 g of chicken breasts with salt and 1 tsp of chili powder evenly on both sides.
In a large skillet over medium-high heat, add 1 tbsp of olive oil. Once the oil is hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until fully cooked and browned. The internal temperature should reach 165°F (75°C). Remove from the skillet and let rest for a few minutes before slicing into strips.
In a bowl, mix 425 g of drained and rinsed black beans with 1 cup of corn kernels. Add a squeeze of lime juice and a pinch of salt to taste.
To assemble the burrito bowls, divide the cooked brown rice among serving bowls. Top each with sliced chicken, black bean and corn mix, 1 sliced avocado, and 1 cup of salsa fresca.
Garnish with freshly chopped cilantro and an extra lime wedge for squeezing. Serve immediately.
Calories per Serving: 550
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