Spice Up Your Chicken Burrito Bowl Tonight
Calories: 520kcal
Ingredients
- 1 pound boneless, skinless chicken thighs (or breasts if you insist on dryness everywhere)
- 1 cup cooked or canned black beans, drained and rinsed
- 1 cup cooked brown rice or white rice (your call, we judge the carbs later)
- 1 cup diced tomatoes or salsa
- 1 cup corn kernels (frozen is fine; just don’t thaw them into a soggy mess)
- 1 red bell pepper, diced
- 1 small red onion, sliced
- 1 avocado, sliced (don’t worry, it won’t judge your life choices)
- Fresh cilantro, chopped (optional, but we all know it’s essential)
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Season the chicken with salt, pepper, cumin, chili powder, and paprika. Give it a little massage of spice and set aside.
- Heat a splash of olive oil in a skillet over medium heat. Cook the chicken until it’s cooked through and nicely browned, about 6–8 minutes per side depending on thickness. Rest 5 minutes, then slice.
- While the chicken rests, warm the beans and corn in a separate pot or microwave until hot. Fluff the rice if needed and season lightly.
- In a big bowl, layer rice, beans, corn, peppers, and onions. Top with sliced chicken and tomatoes or salsa.
- Finish with avocado slices, cilantro, and a squeeze of lime juice. Taste and adjust with salt or extra lime if you’re feeling feisty.