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Chicken Burrito Bowl for One

Course Main Course
Cuisine American
Keyword burrito bowl, chicken rice bowl, dinner for one, mexican bowl
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
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

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.