Chicken Burrito Bowl
A grain bowl with seasoned chicken, beans, rice, and swappable vegetables and toppings. Assembly combines warm proteins and grains with fresh garnishes and sauce.
Ingredients
Method
Cut chicken into 1-inch cubes. Dice bell pepper, slice red onion, and chop cilantro. Have all ingredients measured and ready.
Bring rice to a simmer if not already cooked; warm beans in a small pot over low heat and season with salt and 1 tsp cumin.
Heat oil in a large skillet over medium-high heat. Add diced chicken and sprinkle with taco seasoning and 1/4 tsp salt. Cook until golden and cooked through, 8–10 minutes.
Add bell pepper and corn to the skillet; cook for 2–3 minutes until tender-crisp. Taste and adjust seasoning.
Divide warm rice between serving bowls. Top each with beans, chicken-vegetable mixture, red onion, and salsa.
Drizzle with cilantro-lime crema if using. Scatter cheddar cheese and cilantro over the top. Serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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