By Sasha Gordanier
Prepare your ingredients by draining and rinsing the black beans if canned, slicing the avocado, and chopping the cilantro.
Heat the cooked brown rice in a medium pot over medium heat until warmed through. Stir occasionally to prevent sticking.
In a separate pan, add a small amount of oil and heat over medium-high heat. Add the shredded chicken and corn kernels, stirring occasionally until the corn is slightly charred and heated through.
Assemble the burrito bowls by dividing the lettuce among serving bowls as the base.
Layer the warmed brown rice over the lettuce, followed by black beans, the chicken and corn mixture, and sliced avocado.
Add a generous spoonful of pico de gallo or salsa on top of each bowl.
Garnish with freshly chopped cilantro and a squeeze of lime juice over the top.
Serve immediately and enjoy your delicious and nutritious Chicken Burrito Bowl!
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By Sasha Gordanier
This Mexican Lunch Dinner Healthy recipe is ready in 25 minutes and features cooked brown rice, shredded cooked chicken, black beans and other delicious ingredients. Contains 550 calories total.
Prepare your ingredients by draining and rinsing the black beans if canned, slicing the avocado, and chopping the cilantro.
Heat the cooked brown rice in a medium pot over medium heat until warmed through. Stir occasionally to prevent sticking.
In a separate pan, add a small amount of oil and heat over medium-high heat. Add the shredded chicken and corn kernels, stirring occasionally until the corn is slightly charred and heated through.
Assemble the burrito bowls by dividing the lettuce among serving bowls as the base.
Layer the warmed brown rice over the lettuce, followed by black beans, the chicken and corn mixture, and sliced avocado.
Add a generous spoonful of pico de gallo or salsa on top of each bowl.
Garnish with freshly chopped cilantro and a squeeze of lime juice over the top.
Serve immediately and enjoy your delicious and nutritious Chicken Burrito Bowl!
Calories per Serving: 550
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