Hearty Bean and Veggie Burrito Bowl
10min
15min
1
768
Chef's Note
For a time-saving tip, use pre-cooked rice or make a batch of rice ahead of time. You can also substitute rotisserie chicken to make this even quicker. The Greek yogurt adds creaminess with extra protein while keeping the fat content lower than using sour cream.
Tags
Ingredients
1/2 cup brown rice
3/4 cup black beans
4 oz chicken breast
1/2 medium bell pepper
1/4 cup red onion
1/4 cup corn kernels
1/4 medium avocado
1 tablespoon lime juice
2 teaspoons olive oil
1 teaspoon taco seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cilantro
2 tablespoons plain Greek yogurt
Instructions
- 1
Cook 1/2 cup brown rice according to package instructions (typically 15 minutes).
- 2
While rice cooks, dice 4 oz chicken breast into small cubes and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 3
Heat 2 teaspoons olive oil in a non-stick pan over medium heat. Add the seasoned chicken and cook for 5-6 minutes until fully cooked through.
- 4
Add 1 teaspoon taco seasoning to the chicken and stir to coat evenly. Cook for another minute, then remove from heat.
- 5
Dice 1/2 bell pepper and 1/4 cup red onion.
- 6
Rinse and drain 3/4 cup black beans.
- 7
Slice 1/4 avocado into small chunks.
- 8
Chop 1 tablespoon fresh cilantro.
- 9
In a bowl, layer the cooked rice, black beans, seasoned chicken, diced bell pepper, red onion, 1/4 cup corn kernels, and avocado chunks.
- 10
Drizzle 1 tablespoon lime juice over the bowl.
- 11
Top with 2 tablespoons Greek yogurt and sprinkle with chopped cilantro.
Nutrition Information (per serving)
768
67g
67g
25g
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