By Brittanie Peterson
Cook the brown rice according to package instructions and set aside.
In a small bowl, combine 1 tablespoon of olive oil, cumin, salt, and black pepper. Brush the mixture over the grilled chicken breast.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the corn and sauté for 3-4 minutes until slightly charred.
Slice the grilled chicken breast into thin strips.
In a large bowl, combine the cooked brown rice, black beans, sautéed corn, sliced chicken, and pico de gallo.
Chop the romaine lettuce and slice the avocado. Add these to the bowl.
Cut the lime in half and squeeze the juice over the mixture.
Toss all the ingredients together until thoroughly mixed. Adjust seasoning with extra salt and pepper if needed.
Divide the burrito bowl mixture into two serving bowls and enjoy!
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This Mexican Main Course Salad recipe is ready in 30 minutes and features grilled chicken breast, brown rice, black beans and other delicious ingredients. Contains 650 calories total.
Cook the brown rice according to package instructions and set aside.
In a small bowl, combine 1 tablespoon of olive oil, cumin, salt, and black pepper. Brush the mixture over the grilled chicken breast.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the corn and sauté for 3-4 minutes until slightly charred.
Slice the grilled chicken breast into thin strips.
In a large bowl, combine the cooked brown rice, black beans, sautéed corn, sliced chicken, and pico de gallo.
Chop the romaine lettuce and slice the avocado. Add these to the bowl.
Cut the lime in half and squeeze the juice over the mixture.
Toss all the ingredients together until thoroughly mixed. Adjust seasoning with extra salt and pepper if needed.
Divide the burrito bowl mixture into two serving bowls and enjoy!
Calories per Serving: 650
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