Chicken Burrito Bowl
Ingredients
2 cans black beans, rinsed and drained
500g chicken thigh fillets
4 cups cooked rice (leftovers or microwave rice works)
Taco seasoning
2 avocados, sliced
Pickled red cabbage (optional)
Pickled jalapeños (optional)
Plain yogurt, for topping
Corn chips, for serving
Chipotle sauce
Olive oil
Avocado oil
Lime juice
Fresh Coriander
500g chicken thigh fillets
4 cups cooked rice (leftovers or microwave rice works)
Taco seasoning
2 avocados, sliced
Pickled red cabbage (optional)
Pickled jalapeños (optional)
Plain yogurt, for topping
Corn chips, for serving
Chipotle sauce
Olive oil
Avocado oil
Lime juice
Fresh Coriander
Cooking Instructions
1. Cook chicken in a skillet with a little avocado oil until browned and fully cooked. Add taco seasoning and a splash of water, stirring until coated and saucy.
2. Warm rice (microwave is totally fine) and stir in chopped coriander and a spoon of pickled jalapeños.
3. In a bowl, mix black beans with a little chipotle sauce, olive oil, and lime juice. No cooking needed.
4. Assemble bowls with rice, chicken, beans, avocado, and pickled cabbage.
5. Top with yogurt, extra jalapeños, lime juice, and corn chips for crunch.
2. Warm rice (microwave is totally fine) and stir in chopped coriander and a spoon of pickled jalapeños.
3. In a bowl, mix black beans with a little chipotle sauce, olive oil, and lime juice. No cooking needed.
4. Assemble bowls with rice, chicken, beans, avocado, and pickled cabbage.
5. Top with yogurt, extra jalapeños, lime juice, and corn chips for crunch.
Chicken Burrito Bowl
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 5
Calories: 600 Per Serving
Meal Type
Nutrition Facts
Protein: ~35–45g
Carbohydrates: ~55–80g
Fat: ~20–30g
Fiber: ~10–13g
Carbohydrates: ~55–80g
Fat: ~20–30g
Fiber: ~10–13g
Applied Diet Types
Ingredients
2 cans black beans, rinsed and drained
500g chicken thigh fillets
4 cups cooked rice (leftovers or microwave rice works)
Taco seasoning
2 avocados, sliced
Pickled red cabbage (optional)
Pickled jalapeños (optional)
Plain yogurt, for topping
Corn chips, for serving
Chipotle sauce
Olive oil
Avocado oil
Lime juice
Fresh Coriander
500g chicken thigh fillets
4 cups cooked rice (leftovers or microwave rice works)
Taco seasoning
2 avocados, sliced
Pickled red cabbage (optional)
Pickled jalapeños (optional)
Plain yogurt, for topping
Corn chips, for serving
Chipotle sauce
Olive oil
Avocado oil
Lime juice
Fresh Coriander
Cooking Instructions
1. Cook chicken in a skillet with a little avocado oil until browned and fully cooked. Add taco seasoning and a splash of water, stirring until coated and saucy.
2. Warm rice (microwave is totally fine) and stir in chopped coriander and a spoon of pickled jalapeños.
3. In a bowl, mix black beans with a little chipotle sauce, olive oil, and lime juice. No cooking needed.
4. Assemble bowls with rice, chicken, beans, avocado, and pickled cabbage.
5. Top with yogurt, extra jalapeños, lime juice, and corn chips for crunch.
2. Warm rice (microwave is totally fine) and stir in chopped coriander and a spoon of pickled jalapeños.
3. In a bowl, mix black beans with a little chipotle sauce, olive oil, and lime juice. No cooking needed.
4. Assemble bowls with rice, chicken, beans, avocado, and pickled cabbage.
5. Top with yogurt, extra jalapeños, lime juice, and corn chips for crunch.