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

3 servings

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

  • Chicken breast, skinless, cut into strips 420 g
  • Brown rice, dry, rinsed 180 g ≈ 1 cup
  • Olive oil 1 ½ tbsp 20 g
  • Chili powder 1 tbsp
  • Ground cumin 1 ½ tsp
  • Lime juice, divided 3 tbsp 45 g
  • Canned black beans, drained, rinsed 240 g ≈ 1 ½ cups
  • Frozen corn kernels, thawed 150 g ≈ 1 cup
  • Romaine lettuce, shredded 120 g ≈ 2 ½ cups
  • Salsa ¾ cup 180 g
  • Avocado, diced 120 g
  • Fresh cilantro, chopped 15 g ≈ 1 cup
  • Salt ½ 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.

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