Description
- Grilled Chicken Burrito Bowl loaded with flavor, protein, and color. A fresh, healthy meal you can make in under an hour.
Ingredients
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3–4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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Juice of 1 lime
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2 teaspoons ground cumin
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Salt and black pepper to taste
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1 cup long-grain rice
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1 can (15 ounces) black beans, rinsed and drained
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1 cup diced bell peppers (any color)
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1 avocado, diced
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¼ cup chopped fresh cilantro
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½ cup salsa
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1 cup shredded cheese (cheddar or similar)
Instructions
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Marinate the Chicken:
In a bowl, mix olive oil, lime juice, cumin, salt, and pepper. Coat the chicken breasts in the marinade and let sit for at least 30 minutes. -
Grill the Chicken:
Preheat a grill or skillet over medium-high heat. Cook chicken for 6–7 minutes per side or until the internal temperature reaches 165°F. Let rest, then slice. -
Cook the Rice:
Prepare rice according to the package instructions. Fluff with a fork and set aside, keeping it warm. -
Warm Beans and Peppers:
In a saucepan over medium heat, warm the black beans and diced peppers together for about 5 minutes, until heated through and slightly tender. -
Assemble the Bowls:
Start with a base of rice in each bowl. Layer on the bean and pepper mix, followed by the grilled chicken slices. -
Add Toppings:
Sprinkle cheese over the warm bowl to melt slightly. Add avocado, cilantro, and a spoonful of salsa on top.