Name: Chicken burrito bowl with salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 1 tbsp lime juice; 1/4 cup cilantro, chopped; 5 oz boneless skinless chicken breast, cut into 3/4-inch cubes; 1 tsp olive oil; 2 tsp taco seasoning; 1/3 cup canned black beans, drained and rinsed; 3/4 medium plum tomatoes, diced; 2 tbsp red onion, finely diced; 1 jalapeno, seeded and minced

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and one quarter of the salt. Bring to a boil over high heat, then reduce to the lowest heat setting. Cover with a tight lid and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
In a small bowl, toss the diced tomatoes, red onion, minced jalapeno, and half the lime juice. Season with one quarter of the salt and set aside to let the flavors meld.
In a bowl, toss the chicken cubes with the taco seasoning and one quarter of the salt until the meat is evenly coated.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer. Cook undisturbed for 4 minutes to brown the bottom. Stir or flip the pieces and cook for 3 to 4 minutes more until the center of the largest piece is opaque. Done when opaque in the center, 165°F.
Stir the black beans and the remaining salt into the skillet with the chicken. Cook for 1 minute to heat through.
Fluff the cooked rice with a fork and stir in the remaining lime juice and the chopped cilantro. Spoon the rice into a bowl, top with the chicken and bean mixture, and finish with the fresh salsa.

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Ingredients

Instructions

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