Burrito Bowl
This burrito bowl layers seasoned chicken, rice, corn, and black beans, then tops it all with lettuce, cheese, and salsa. It's a filling, protein-packed meal that's easy to customize and a great way to use up leftovers.
You Will Need
- Large pan
- Air fryer or oven
Ingredients
- 1 cup rice, rinsed
- 2 cups water
- 4 skinless, boneless chicken breasts
- 2 teaspoons garlic powder, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 (15.25 oz) can white corn kernels, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 3/4 cup chopped lettuce
- 1/2 cup shredded Monterey Jack cheese
- 1/2 (8 oz) jar salsa
Instructions
- Step 1In a large pan, place 1 cup of rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer for 20 minutes. When the rice has absorbed the liquid, turn off the heat and fluff with a fork.
- Step 2Preheat the air fryer or oven to 400°F.
- Step 3Season the chicken breasts with garlic powder, salt, and black pepper.
- Step 4Place the chicken in non-stick bakeware or the air fryer basket. Cook until no longer pink in the center and cooked through — an instant-read thermometer should read at least 165°F (74°C).
- Step 5Cut the chicken into strips or bite-sized pieces.
- Step 6Rinse the corn and black beans to reduce the sodium. Warm them in a pan or microwave.
- Step 7To make the bowls, layer cooked rice, corn, black beans, and chicken on serving plates. Top with lettuce, Monterey Jack cheese, and salsa.
Tips & Substitutions
Cooking tips: Use low-fat cheese or less cheese — sharper cheeses like sharp cheddar or jalapeño jack give more flavor, so you can use less. Layered bowls are a great way to use leftovers. Nutrition tip: Use non-stick bakeware and remove the skin from the chicken to reduce fat. Substitution: Use pinto beans instead of black beans.
Printable Recipe Card
