Description
Dive into a delicious chicken burrito bowl that combines tender, marinated chicken with fluffy rice and vibrant veggies. This easy-to-make dish is perfect for weeknight dinners or meal prep, bringing friends and family together with every bite. Customize it to your taste and enjoy a colorful, satisfying meal that’s sure to impress.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 cup white or brown rice
- 1 cup bell peppers (sliced)
- 1 can (15 oz) black beans (rinsed)
- ½ cup fresh cilantro (chopped)
- Juice of 1 lime
- ½ cup sour cream or Greek yogurt (optional)
Instructions
- Marinate the chicken: In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Add chicken breasts and coat well. Refrigerate for at least 30 minutes.
- Cook the rice: Rinse rice until water runs clear. In a saucepan over medium heat, combine rice with 2 cups of water. Bring to a boil, then cover and simmer on low for about 15 minutes until cooked.
- Sauté veggies: Heat olive oil in a skillet over medium-high heat. Add sliced bell peppers; cook for about 5-7 minutes until softened.
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Let rest before slicing.
- Assemble bowls: Start with rice as the base, then layer with sliced chicken, sautéed bell peppers, black beans, cilantro, and top with sour cream or Greek yogurt if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 600
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 110mg