Chicken Burrito Bowl for One
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Spiced chicken over rice with black beans, corn, pico de gallo, and avocado.
Ingredients
- 1 boneless skinless chicken breast (5–6 ounces), cut into 1-inch cubes
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ tablespoon olive oil
- ½ cup cooked white rice
- ¼ cup corn canned or frozen
- ½ cup canned black beans rinsed and drained
- ¼ cup pico de gallo
- ½ small avocado sliced
- 1 tablespoon sour cream optional
Equipment
- skillet
Directions
- Toss the chicken with the paprika, cumin, oregano, salt, and pepper.
- Heat the oil in a 10-inch skillet over medium heat. Add the chicken and let it cook without stirring for 3 minutes. Turn the pieces and cook about 3 minutes more, until browned and 165°F.
- Warm the rice. Warm the corn separately (thaw it first if it’s frozen).
- Arrange the rice, chicken, black beans, corn, pico de gallo, and avocado in a bowl. Top with sour cream, if you like.
Nutrition
Serving: 501g | Calories: 582kcal | Carbohydrates: 54g | Protein: 49g | Fat: 20g | Saturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 124mg | Sodium: 1465mg | Potassium: 1414mg | Fiber: 12g | Sugar: 4.6g | Vitamin A: 1084IU | Vitamin C: 9.9mg | Calcium: 86mg | Iron: 4.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless counted as raw chicken breast, ¼ cup corn (the first choice counted), ¼ cup pico de gallo counted as salsa. Brands and portions vary, so use it only as an approximation.