Chicken Burrito Bowl
Prep 10 min, Cook 20 min, Total 30 min, Serves 1
Ingredients
Method
- 1Season the chicken all over with the cumin, chili powder, garlic powder, and a pinch of salt.
- 2Cook in a nonstick skillet over medium-high heat, 6 to 7 minutes per side, until the center reaches 165°F. Rest 5 minutes, then slice.
- 3Toss the warm rice with the lime juice. Warm the beans and corn together in the same skillet for 2 minutes.
- 4Build the bowl: romaine, rice, beans and corn, chicken, then salsa and avocado on top.
Nutrition per serving
| Ingredient | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| boneless skinless chicken breast, raw | 160 g | 192 | 36.0 g | 0.0 g | 4.2 g |
| ground cumin | 2.1 g | 8 | 0.4 g | 0.9 g | 0.5 g |
| chili powder | 1.35 g | 4 | 0.2 g | 0.7 g | 0.2 g |
| garlic powder | 1.55 g | 5 | 0.3 g | 1.1 g | 0.0 g |
| cooked long-grain white rice | 100 g | 130 | 2.7 g | 28.2 g | 0.3 g |
| black beans, rinsed and drained | 86 g | 114 | 7.6 g | 20.4 g | 0.5 g |
| sweet corn kernels | 40 g | 38 | 1.4 g | 8.4 g | 0.6 g |
| tomato salsa | 60 g | 17 | 0.9 g | 4.0 g | 0.1 g |
| shredded romaine | 30 g | 5 | 0.4 g | 1.0 g | 0.1 g |
| avocado, sliced | 35 g | 56 | 0.7 g | 3.0 g | 5.1 g |
| lime juice | 10 g | 3 | 0.0 g | 0.8 g | 0.0 g |
| Total | 572 | 51 g | 68 g | 12 g |
Values are estimates from USDA FoodData Central. Actuals vary by brand and portion.
