Healthy Chicken Burrito Bowl
Chicken burrito bowls for meal prep. Refrigerate cooked leftovers promptly and use within 3–4 days.
Servings: 4
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 lime juiced for chicken
- 2 cups cooked brown rice
- 1 cup canned black beans drained and rinsed
- 1 cup corn cooked according to package
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 0.25 cup red onion diced
- 0.25 cup cilantro chopped for bowls
- 0.5 cup plain Greek yogurt
- 1 lime juiced for sauce
- 1 pinch salt for sauce
- 1 tbsp cilantro chopped for sauce
Instructions
- If needed, cook brown rice according to its package; measure 2 cups after cooking. Drain and rinse the beans and prepare the corn as directed on its package.
- Halve thick chicken breasts horizontally or pound to an even thickness of about 1/2 inch. Do not rinse raw chicken. Keep its board and utensils separate from the toppings.
- Mix the olive oil, juice of 1 lime, chili powder, smoked paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt and black pepper. Coat the chicken. If preparing ahead, cover and refrigerate until cooking.
- Heat a large nonstick skillet over medium heat. Add chicken in a single layer, working in batches if needed. Turn as it browns and cook until the thickest part of every piece reaches 165°F (74°C) on a food thermometer. Lower the heat if the spices begin to burn.
- Move the cooked chicken to a clean board. Let it rest for 5 minutes, then slice. Discard any coating left in the raw-chicken bowl.
- Stir the Greek yogurt with the juice of the second lime, a pinch of salt and 1 tablespoon chopped cilantro.
- Divide the cooked rice, beans, corn and chicken among 4 bowls. Add tomatoes, avocado, red onion and 1/4 cup cilantro. Spoon the yogurt sauce over the bowls.
- For meal prep, refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Store cold toppings separately and reheat the cooked components to 165°F (74°C).
Notes
The rice quantity is measured after cooking. Cooking time depends on chicken thickness, batch size and whether the rice is already prepared. Nutrition varies with ingredients and portions.
Food handling guidance: FDA food safety at home and USDA leftovers guidance.