Name: Chicken burrito bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/4 lb boneless skinless chicken breast, cut into 3/4-inch pieces; 1 1/4 cups canned black beans, drained and rinsed; 1 cup long-grain white rice; 2 cups water; 1/2 package frozen corn; 2 1/2 medium plum tomatoes, diced; 1/4 medium red onion, finely diced; 1/2 cup fresh cilantro, chopped; 1 tbsp lime juice; 1 tbsp olive oil; 1 tbsp taco seasoning; 1 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

In a medium pot, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes. Done when tender and water is absorbed.
In a medium bowl, stir together the diced tomatoes, red onion, cilantro, lime juice, and a pinch of the remaining salt. Set aside for the flavors to meld.
In a separate bowl, toss the diced chicken with the taco seasoning and the remaining salt until evenly coated.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until browned. Done when no pink remains in the center, 165°F.
Add the black beans and frozen corn to the skillet. Cook, stirring often, for 3 minutes until the corn is bright and everything is heated through. Done when heated through.
Fluff the rice with a fork and divide among four bowls. Top with the chicken and bean mixture and the fresh tomato salsa.

Nutrition

Ingredients

Instructions

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