Chicken Burrito Bowls
Chili-lime chicken over cilantro rice with beans, corn, and salsa, the build-your-own bowl that beats takeout.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 1 cup rice
- 1 can black beans
- 1 cup frozen corn
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 2 limes
- 1/4 cup cilantro
- 1/2 cup salsa
- 1 avocado
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Save this recipeInstructions
- 1
Cook the rice according to package directions, then fluff with chopped cilantro and the juice of one lime.
- 2
Meanwhile, toss the chicken with 1 tablespoon oil, chili powder, cumin, salt, and the juice of the second lime.
- 3
Heat the remaining oil in a skillet over medium-high heat and cook the chicken 5 to 6 minutes per side to 165°F, then rest 5 minutes and slice.
- 4
Warm the drained black beans and the corn in the same skillet with a pinch of salt, about 3 minutes.
- 5
Divide the rice among four bowls and top with chicken, beans, corn, salsa, and sliced avocado.
