Mexican · Lunch · Dinner
Chicken Burrito Bowl
Burrito Bowl
Smoky spiced chicken over nutty brown rice with black beans, sweet corn, crisp lettuce and a fresh tomato salsa. It has all the flavour of a burrito without the tortilla.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 51% · Fat 17% · Protein 32%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 1 cup185 gBrown rice, long-grain
- 2 1/2 cups590 gWater
- 2 medium (about 1.1 lb)500 gChicken breast, skinless
- 1 tbsp14 gOlive oil
- 2 tsp5 gChili powder
- 1 tspGround cumin
- 1 tspSmoked paprika
- 1/2 tspGarlic powder
- 3/4 tsp5 gSalt
- 1 can (15 oz), drained250 gBlack beans, canned, drained and rinsed
- 1 cup150 gSweet corn kernels, frozen
- 3 medium360 gTomatoes
- 1/2 medium55 gRed onion
- 114 gJalapeño pepper
- 1/2 cup8 gFresh cilantro, chopped
- 4 tbsp (about 2 limes)60 gLime juice
- 4 cups190 gRomaine lettuce, shredded
- 1 medium150 gAvocado, sliced (optional)
Steps
- 1
Rinse the brown rice in a sieve under cold water.
- 2
Put the rice and water in a saucepan with 1/4 tsp of the salt and bring to a boil.
- 3
Cover, lower the heat and simmer for 40 minutes until the water is absorbed.
- 4
Take the pan off the heat and leave it covered for 10 minutes, then fluff with a fork.
- 5
While the rice cooks, mix the chili powder, cumin, smoked paprika, garlic powder and 1/4 tsp of the salt in a small bowl.
- 6
Rub the chicken with 1 tsp of the olive oil and 1 tbsp of the lime juice, then coat it all over with the spice mix.
- 7
Dice the tomatoes, finely chop the red onion, and deseed and mince the jalapeño.
- 8
Stir the tomatoes, onion, jalapeño, half the cilantro, 2 tbsp of the lime juice and the remaining 1/4 tsp salt together to make the salsa.
- 9
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
- 10
Cook the chicken for 5 to 7 minutes per side, until it reaches 74 °C / 165 °F in the thickest part.
- 11
Rest the chicken for 5 minutes, then slice it.
- 12
In the same skillet, warm the black beans and corn over medium heat for 4 to 5 minutes, stirring often.
- 13
Stir the remaining lime juice and cilantro into the rice.
- 14
Divide the rice among 4 bowls and top with lettuce, beans and corn, chicken and salsa.
- 15
Add avocado slices if using, and serve.
Swaps, storage and make-ahead
Swaps
- For a vegan bowl, replace the chicken with a second can of black beans or pan-fried firm tofu tossed in the same spice mix.
- Use quick-cooking or microwavable brown rice to save time, or swap in cauliflower rice for a lighter base.
- If you can't find fresh jalapeño, use a pinch of red pepper flakes in the salsa, or a jarred salsa labelled gluten-free if you need it.
- Swap the chicken breast for boneless skinless chicken thighs for juicier meat, cooking until they reach 74 °C / 165 °F.
Storage
Cool the rice quickly and refrigerate it within 1 hour, then eat within 1 day, reheating it only once until steaming hot. Refrigerate the chicken, beans and corn, and salsa in separate airtight containers within 2 hours and use within 3 to 4 days, reheating the chicken and beans until steaming hot. Lettuce and avocado are best added fresh, and the assembled bowl should not be frozen.
Make ahead
Cook the chicken, and the beans and corn, up to 3 days ahead and keep them chilled. Cook the rice up to 1 day ahead, cooling it quickly and refrigerating within 1 hour. Make the salsa up to 1 day ahead. Shred the lettuce and slice the avocado just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Chicken Burrito Bowl in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (598 g) | Per 100 g | |
|---|---|---|
| Calories | 483 kcal | 81 kcal |
| Protein | 38.6 g | 6.5 g |
| Carbohydrates | 62.7 g | 10.5 g |
| of which sugars | 5.5 g | 0.9 g |
| Fiber | 10 g | 1.7 g |
| Fat | 9.3 g | 1.6 g |
| of which saturated | 1.6 g | 0.3 g |
| Sodium | 790 mg | 132 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
