Description
A delicious and hearty burrito bowl loaded with shredded chicken, black beans, corn, and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup long grain white rice
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, chopped
- 2 cups romaine lettuce, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- In a small bowl, mix cumin, smoked paprika, garlic powder, and salt.
- Add the chicken thighs to the skillet and season evenly with the spice mixture.
- Cook the chicken for 6 to 7 minutes per side until fully cooked.
- Remove the chicken from the skillet, let it rest briefly, then shred.
- In a medium saucepan, bring water to a boil, add rice, cover, and simmer for 15 minutes until tender.
- Warm the black beans and corn gently in the skillet.
- Assemble bowls with rice, shredded chicken, beans, corn, tomatoes, lettuce, and cilantro.
Notes
Feel free to customize the toppings and ingredients based on your preference. This bowl is also meal-prep friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 90mg