Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
- Taco seasoning (optional)
Instructions
- In a skillet, cook the diced chicken over medium heat until fully cooked. Season with salt, pepper, and taco seasoning if desired.
- In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, and cooked chicken.
- Squeeze lime juice over the mixture and stir to combine.
- Serve in bowls topped with diced avocado, shredded cheese, and chopped cilantro.
- Enjoy your delicious chicken burrito bowl!
Notes
For a lower carb variation, substitute with cauliflower rice. Leftovers reheat well for next day lunches.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg