Chicken and Black Bean Burrito Bowl with Brown Rice

Name: Chicken and Black Bean Burrito Bowl with Brown Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 5 oz Grilled chicken breast (about 141.8 grams, cooked and sliced); 1/2 cup Black beans (rinsed and drained if canned); 3/4 cup Brown rice, cooked (fluffy, cooked according to package instructions); 1 cup Corn, salsa, and lettuce mix (fresh or store-bought salsa combined with corn kernels and chopped lettuce); 1 teaspoon Olive oil (optional, for sautéing or drizzling); to taste Salt (for seasoning); to taste Black pepper (for seasoning); 1 piece Lime wedge (optional, for garnish and added flavor)

480 kcal · 42 g protein · 10 minutes · 1 servings

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Chicken and Black Bean Burrito Bowl with Brown Rice

A wholesome and flavorful burrito bowl featuring tender grilled chicken breast, hearty black beans, nutty brown rice, and a fresh mix of corn, salsa, and lettuce. This balanced meal is packed with protein and fiber, perfect for a satisfying lunch or dinner.

480 kcal 42 g protein 10 minutes

Ingredients

Grilled chicken breast 5 oz
Black beans 1/2 cup
Brown rice, cooked 3/4 cup
Corn, salsa, and lettuce mix 1 cup
Olive oil 1 teaspoon
Salt to taste
Black pepper to taste
Lime wedge 1 piece

Method

Prepare the brown rice. If you don’t have cooked brown rice ready, start by cooking 3/4 cup of brown rice according to the package instructions. Usually, this involves rinsing the rice, then simmering it in water for about 20-25 minutes until tender. Once cooked, fluff the rice with a fork and set aside.
Tip: Use a rice cooker or instant pot for perfectly cooked rice with less effort.
Warm the black beans. Rinse and drain 1/2 cup of black beans if using canned. Warm them gently in a small saucepan over medium heat for 3-5 minutes, stirring occasionally. You can add a pinch of salt and pepper to season.
Tip: Add a pinch of cumin or chili powder for extra flavor if desired.
Prepare the grilled chicken breast. If your chicken breast is not cooked, season it lightly with salt and pepper. Grill it on medium-high heat for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C). Let it rest for a few minutes, then slice into strips or bite-sized pieces.
Tip: Use a meat thermometer to ensure the chicken is cooked safely without drying out.
Mix the corn, salsa, and lettuce. In a bowl, combine fresh or thawed corn kernels, your favorite salsa, and chopped lettuce to make a fresh topping. Use about 1 cup total. Stir gently to combine.
Tip: If you like a little heat, add finely chopped jalapeño or a dash of hot sauce.
Assemble the burrito bowl. In a serving bowl, layer the cooked brown rice first. Next, add the warmed black beans and grilled chicken pieces on top. Finally, spoon the corn, salsa, and lettuce mixture over everything. Drizzle with a teaspoon of olive oil if desired, and squeeze fresh lime juice over the bowl for brightness.
Tip: Serve immediately for the best texture and flavor.

Pro tips

Cook extra brown rice ahead of time and refrigerate for quick meals later.
Use leftover grilled chicken or rotisserie chicken to save time.