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Chicken rice bowl with vegetables

Chicken Burrito Bowl

Smoky chicken with rice, black beans, corn, salsa, avocado, and a fresh yogurt-lime sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Calories: 553
Ingredients Method Notes

Ingredients
  

  • 600 g boneless, skinless chicken breast diced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • black pepper to taste
  • 500 g cooked rice
  • 240 g black beans drained and rinsed; about 1 x 15 oz / 425 g can
  • 150 g corn
  • 200 g fresh salsa or pico de gallo
  • 150 g avocado flesh sliced; about 1 medium avocado
  • 120 g plain Greek yogurt
  • 1 lime juiced
  • fresh coriander optional

Method
 

  1. Toss the chicken with smoked paprika, cumin, chili powder, salt, and black pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 7–9 minutes, stirring occasionally, until browned and the largest pieces reach 74°C / 165°F.
  3. Warm the rice, black beans, and corn.
  4. Stir the Greek yogurt with lime juice and a pinch of salt.
  5. Divide rice among bowls and top with chicken, black beans, corn, salsa, avocado, and yogurt-lime sauce.

Notes

Keep avocado, salsa, and yogurt sauce separate when meal prepping, then add them just before serving. Nutrition is estimated from standard USDA reference ingredients and calculated per 1/4 recipe; the estimate assumes about 240 g drained black beans and 150 g edible avocado.