Recipes
Lunch

Chicken burrito bowl

Chili-lime chicken with brown rice, black beans, corn, salsa and avocado, a Tex-Mex bowl that packs well.

Chicken burrito bowl

Budget High protein

Prep
10 min
Cooking
30 min

Per serving

675 kcal

Protein
45 g
Carbs
82 g
Fat
20 g
Fibre
15 g

In these plans

Ingredients

1 serving

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Chicken breast, skinless, cut into strips 140 g
  • Brown rice, dry, rinsed 60 g ≈ ¼ cup
  • Olive oil 1 ½ tsp
  • Chili powder 1 tsp
  • Ground cumin ½ tsp
  • Lime juice, divided 1 tbsp 15 g
  • Canned black beans, drained, rinsed 80 g ≈ ½ cup
  • Frozen corn kernels, thawed 50 g ≈ ¼ cup
  • Romaine lettuce, shredded 40 g ≈ ¾ cup
  • Salsa 4 tbsp 60 g
  • Avocado, diced 40 g
  • Fresh cilantro, chopped 5 g ≈ ¼ cup
  • Salt ¼ tsp

Steps

  1. Bring the rice and 160 ml (⅔ cup) water to a boil, then cover and simmer over low heat for 30 minutes, until tender. Let stand covered 5 minutes.
  2. Meanwhile, toss the chicken with the oil, chili powder, cumin, salt and half the lime juice.
  3. Cook the chicken in a non-stick skillet over medium-high heat for 6–8 minutes, turning, until browned and no longer pink inside (74°C / 165°F).
  4. Add the black beans and corn to the skillet for the last 2 minutes to warm through.
  5. Toss the avocado with the rest of the lime juice.
  6. Fill a bowl with the rice, lettuce, chicken and beans, salsa and avocado, then sprinkle with cilantro.

Tip: If you make it ahead, add the avocado and lettuce the morning you eat it.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

More ideas