Chicken and Black Bean Burrito Bowl
A classic burrito bowl featuring grilled chicken, black beans, brown rice, and fresh salsa for a satisfying and flavorful meal.
10 min
Prep
35 min
Cook
4
Serves
480
Calories
Macros · per serving
34g protein
56g carbs
16g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 400 g black beans
- 240 g brown rice
- 200 g salsa
- 2 tbsp olive oil
- 1 lime
- 1 tsp cumin
- 1 tsp chili powder
- salt — to taste
- black pepper — to taste
- 1 avocado
- 30 g fresh cilantro
- 480 ml water
Instructions
- 1
Rinse the brown rice under cold water. In a medium saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until rice is cooked and water is absorbed. Fluff with a fork.
- 2
While the rice cooks, season chicken breasts with cumin, chili powder, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 6-7 minutes on each side until the internal temperature reaches 75°C (165°F). Remove from skillet, let rest for 5 minutes, then slice.
- 3
Rinse and drain the black beans. Warm them in a small saucepan over low heat or in the microwave.
- 4
Slice the lime into wedges and dice the avocado and fresh cilantro.
- 5
Divide cooked rice, sliced chicken, black beans, and salsa among four bowls. Top each bowl with diced avocado and chopped cilantro. Serve with lime wedges on the side.
Cook it this week.
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