Mexican Chicken Burrito Bowl
Everything you love in a burrito, piled over brown rice with avocado and lime.
Ingredients
- 250 g chicken breast, diced
- 1 cup cooked brown rice
- 1 cup black beans, drained and rinsed
- ½ cup sweet corn
- 1 tomato, diced
- ½ avocado
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Juice of ½ lime
- Chopped coriander
- Salt and pepper to taste
Method
- Season chicken with cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet and cook the chicken until it reaches 74°C internally.
- Divide the cooked rice between two bowls.
- Add the black beans, corn, and diced tomato.
- Arrange the chicken and sliced avocado on top.
- Finish with lime juice and chopped coriander.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 610 kcal |
| Protein | 43 g |
| Carbohydrates | 67 g |
| Fat | 18 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
