Chicken burrito bowl
50 min · 52 g protein · 546 cals / serving
Everything you want from the burrito counter, in a bowl: smoky chili-lime chicken, black beans, charred corn, cilantro-lime rice, fresh tomato salsa, crisp lettuce and a cool lime yogurt crema, with a little cheese and avocado on top.
Ingredients
Chicken
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika, smoked if you have it
- 1 tsp garlic powder
- 1 tsp salt
- 2 tsp olive oil
- 2 limes, juice, divided
Cilantro-lime rice
- 1/2 cup white rice
- a big handful fresh cilantro, chopped, divided
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
Salsa
- 3 Roma tomatoes, diced
- 1/2 small red onion, finely diced
- 1 jalapeño, seeded, minced
Lime crema
- 2/3 cup nonfat Greek yogurt
- 1 small head romaine lettuce, shredded
- 1/4 cup cheddar cheese, shredded
- 1/2 large avocado, sliced
Steps
- Pound the thick end of each breast until the whole piece is an even 3/4 inch thick, so it cooks through before the outside dries. Mix the chili powder, cumin, paprika, garlic powder and most of the salt with the oil and the juice of half a lime, and rub it all over the chicken. Cook in a hot grill pan or skillet over medium-high heat, 5–6 minutes a side, until charred in spots and 165°F in the thickest part. Rest 5 minutes, then slice.
- While the chicken cooks, simmer the rice in a lidded pot with 1 1/2 times its volume of water for 12 minutes, rest it off the heat 10 minutes, then fluff it with the juice of half a lime and half the cilantro.
- Warm the black beans with a splash of water and a pinch of salt. In a dry skillet over high heat, char the corn, stirring only now and then, until spotted brown, 5–6 minutes.
- Make the salsa: mix the tomatoes, red onion, jalapeño, the rest of the cilantro, the juice of half a lime and a pinch of salt. Stir the remaining lime juice into the yogurt with a pinch of salt for the crema.
- Build the bowls: lettuce and rice on the bottom, then the chicken, beans, corn and salsa in sections. Top with the crema, cheese and avocado.
Good to know
Can I meal-prep these?
Yes. Pack the rice, chicken, beans and corn together and keep the salsa, crema, lettuce and avocado in a separate container; they stay fresh for three days in the fridge. Reheat the warm half until steaming, then add the cold half.
How do I char corn without a grill?
A very hot, dry cast-iron or heavy skillet and restraint: spread the kernels out and leave them alone for a couple of minutes at a time so they brown instead of steam.
Alternatives
Per
- Calories
- 113
- Protein
- (39%)
- 11 g
- Fat
- (25%)
- 3 g
- Carbohydrates
- (36%)
- 11 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 213 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2183 kcal goes into the pot and 2056 g of ingredients comes out as about 1940 g of food: 113 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.