Breakfast/Brunch Burrito Bowl with Chicken
Enjoy a delicious and customizable Burrito Bowl that brings all the flavors of a classic burrito in a convenient bowl format. This dish combines seasoned rice, black beans, fresh vegetables, and your choice of protein, topped with creamy avocado and tangy salsa. Whether you’re looking for a quick weeknight dinner or a flavorful meal prep option, this Burrito Bowl is perfect for satisfying your cravings while providing a balanced and nutritious meal.
Equipment
- Medium saucepan
- Frying pan
- Knife
- Cutting board
- Mixing bowls
Ingredients
- 2 cups cooked rice brown rice or quinoa
- 2 chicken breasts cooked and sliced
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 1/2 cup shredded lettuce
- 1/4 cup chopped cilantro
- 1/2 cup salsa
- 1/4 cup sour cream optional
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare the rice or quinoa according to the package instructions.
- In a frying pan, heat olive oil over medium heat. Add the cooked chicken breasts, chili powder, cumin, salt, and pepper. Cook until the chicken is heated through and well coated with the spices.
- In a medium saucepan, heat the black beans and corn until warm.
- Prepare the vegetables by dicing the red bell pepper, halving the cherry tomatoes, and slicing the avocado.
- Assemble the bowls: Start with a base of rice or quinoa, then add the chicken, black beans, corn, red bell pepper, cherry tomatoes, avocado slices, and shredded lettuce.
- Top with salsa, chopped cilantro, and a dollop of sour cream if desired.
- Serve immediately and enjoy your nutritious Burrito Bowl with Chicken.
Frequently Asked Questions About Breakfast Burrito Bowls
Generally yes, because dropping the tortilla removes roughly 300 calories and 45 grams of refined carbs. This bowl comes in at 529 calories a serving with the beans, rice and chicken doing the filling work.
Yes. Rice, beans and chicken keep four days refrigerated and reheat well. Keep avocado, salsa and sour cream separate and add them when you serve, or the bowl turns watery.
Cauliflower rice cuts it to a few grams of carbs, or quinoa keeps the texture while adding complete protein. Both hold up to the same toppings without changing the cooking method.
