Description
This vibrant and nourishing Chicken Burrito Bowl is the ultimate weeknight solution for healthy, energized eating. Featuring tender spiced chicken, savory black beans, charred corn, and a bright herb-packed chimichurri, this deconstructed burrito offers a symphony of Tex-Mex flavors. It is a light yet substantial meal, perfect for meal prepping or gathering the family for a wholesome, colorful dinner that celebrates fresh ingredients without the heavy fillers.
Ingredients
1 lb chicken breast, sliced
1 tbsp olive oil for cooking
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
2 cups cooked jasmine rice
1 cup black beans, rinsed
1 cup corn kernels
1 cup cherry tomatoes, diced
1 avocado, sliced
1 cup fresh cilantro
1 garlic clove, minced
2 tbsp apple cider vinegar
1 tbsp fresh lime juice
2 tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
Place chicken in a bowl and season with cumin, chili powder, paprika, salt, and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear chicken until cooked through; remove and set aside.
In the same skillet, char the corn kernels until slightly browned and blistered.
Prepare the chimichurri by blending or finely chopping cilantro, garlic, apple cider vinegar, lime juice, and olive oil until smooth.
Assemble the bowls by layering jasmine rice, spiced chicken, black beans, charred corn, and fresh tomatoes.
Top each bowl with avocado slices and a generous drizzle of the homemade chimichurri sauce.
Notes
Substitute apple cider vinegar for red wine vinegar to ensure the dish remains completely alcohol-free. You can meal prep these bowls by storing the sauce in a separate container until ready to serve. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.