Chicken and Black Bean Burrito Bowl

Name: Chicken and Black Bean Burrito Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 150 g Grilled chicken breast (pre-cooked or freshly grilled); 1/2 cup Black beans, cooked (rinsed and drained if canned); 1 cup Brown rice, cooked (cooked according to package instructions); 1/2 cup Corn kernels (fresh or frozen, thawed); 2 tbsp Salsa (choose your preferred flavor); 1/4 medium Avocado (ripe and sliced)

620 kcal · 46 g protein · 10 minutes · 4 servings

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A delicious and nutritious burrito bowl featuring tender grilled chicken breast, hearty black beans, and wholesome brown rice, topped with fresh corn, zesty salsa, and creamy avocado. This balanced meal is perfect for a satisfying lunch or dinner packed with protein, fiber, and vibrant flavors.

620 kcal 46 g protein 10 minutes

Ingredients

Grilled chicken breast 150 g
Black beans, cooked 1/2 cup
Brown rice, cooked 1 cup
Corn kernels 1/2 cup
Salsa 2 tbsp
Avocado 1/4 medium

Method

Prepare the brown rice. If you haven't cooked the brown rice yet, start by rinsing 1/2 cup of dry brown rice under cold water. Add it to a pot with 1 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
Tip: Use a rice cooker if you have one for perfectly cooked rice with less effort.
Cook or reheat the grilled chicken. If your grilled chicken breast is not cooked, season it lightly with salt and pepper, then grill or pan-sear over medium heat for about 6-7 minutes per side until fully cooked (internal temperature 165°F/74°C). If pre-cooked, warm it gently in a pan or microwave. Slice into bite-sized pieces.
Tip: Use a meat thermometer to ensure chicken is safely cooked.
Prepare the black beans and corn. If using canned black beans, rinse them under cold water to remove excess sodium. Drain well. For corn, if frozen, thaw it by microwaving for 1-2 minutes or letting it sit at room temperature. Warm the beans and corn in a small pan over medium heat for 3-4 minutes, stirring occasionally.
Tip: Add a pinch of cumin or chili powder to the beans and corn while warming for extra flavor.
Slice the avocado. Cut the avocado in half lengthwise, remove the pit, and carefully scoop out 1/4 of the avocado. Slice it thinly or dice it according to your preference.
Tip: To keep avocado from browning, sprinkle a little lime or lemon juice on the slices.
Assemble the burrito bowl. In a large bowl, start with a base of 1 cup cooked brown rice. Top with 1/2 cup warmed black beans and 1/2 cup corn kernels. Add the sliced grilled chicken breast on top. Spoon 2 tablespoons of salsa over the bowl and finish with the sliced avocado.
Tip: Mix gently before eating to combine flavors or enjoy each component separately.

Pro tips

Cook brown rice in advance and store in the fridge for quick meal prep.
Add fresh cilantro or a squeeze of lime juice for extra freshness and flavor.