Chicken Burrito Bowl
A vibrant, customizable dish featuring fluffy rice, tender shredded chicken, and colorful veggies, topped off with creamy avocado and zesty lime, perfect for families and gatherings.
Ingredients
Base Ingredients
- 2 cups cooked rice Use long-grain rice like basmati or jasmine.
- 2 cups cooked and shredded chicken Shred the chicken after cooking for easy mixing.
Mix-ins
- 1 can black beans, rinsed and drained Helps reduce sodium content.
- 1 cup corn, frozen or canned Adds sweetness.
- 1 cup diced tomatoes Use fresh for best flavor.
Toppings
- 1 each avocado, diced Adds creaminess.
- ½ cup fresh salsa For a burst of freshness.
- 1 each lime, cut into wedges Squeeze over the top for flavor.
- to taste Salt and pepper Adjust according to preference.
- to taste Chopped cilantro for garnish Adds freshness and appeal.
Instructions
Preparation
- Gather all your ingredients. Cook your rice and shred your chicken if you haven't done so already.
- Rinse the black beans to remove excess sodium.
- Chop the avocado; have your lime and cilantro ready for garnishing.
Cooking
- In a large bowl, combine the cooked rice and shredded chicken.
- Season them while mixing to allow the flavors to meld together.
- Fold in the rinsed black beans and corn, ensuring an even mix.
- Mix in the diced tomatoes, adjusting the chunks to your texture preference.
- Season the mixture with salt and pepper to taste.
Serving
- Scoop portions of the mixture into individual bowls.
- Top each bowl with fresh salsa and diced avocado.
- Squeeze lime juice over the top.
- Garnish with chopped cilantro.
- Enjoy your customizable Chicken Burrito Bowl!
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. For freezing, portion and store in freezer-safe bags.