Description
A fast, customizable burrito bowl featuring seasoned chicken, rice, black beans, corn, tomatoes, and avocado, perfect for meal prep or family dinners.
Ingredients
- 1 lb boneless, skinless chicken breast (about 2 medium breasts)
- 1 tbsp taco seasoning (store-bought or homemade)
- Salt and pepper to taste
- 1 cup cooked rice (white, brown, or cauliflower rice for low-carb)
- 1 can black beans, rinsed and drained
- 1 cup corn (canned and drained or thawed frozen corn)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup sour cream
- Fresh cilantro for garnish
Instructions
- Pat chicken dry and season evenly with taco seasoning, plus a pinch of salt and pepper.
- Heat oil in a skillet over medium heat. Add chicken and cook 6-8 minutes per side until fully cooked (internal temperature reaches 165°F / 74°C). Rest for 5 minutes, then slice into strips.
- While chicken cooks, warm rice and beans. Heat beans in a small saucepan with a splash of water and a pinch of cumin if desired, and sauté corn briefly or microwave until hot.
- In a large bowl, layer cooked rice. Spoon on black beans, corn, and diced tomatoes in separate sections.
- Arrange sliced chicken over the top, add sliced avocado, sprinkle with shredded cheese, and dollop with sour cream. Garnish with chopped cilantro.
- Serve immediately, or let cool before covering and refrigerating for meal prep.
Notes
For added storage life, refrigerate in airtight containers for up to 3-4 days. Separate avocado to avoid browning. You can also freeze components separately for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican