Ingredients
Scale
For the Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground chili pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Burrito Bowls:
- 1 cup dry white rice
- 2 cups chopped romaine lettuce
- 1 cup canned corn (drained and rinsed)
- 1 cup canned black beans (drained and rinsed)
- 1 avocado (sliced)
- ¼ cup sour cream (or Mexican crema)
- ¼ cup freshly shredded cheddar cheese
For the Salsa:
- 1 tablespoon chopped fresh cilantro
- ½ tomato (chopped)
- ½ onion (chopped)
- 2 tablespoons white vinegar
- 4 tablespoons lime juice (from 2 limes)
- ⅛ teaspoon kosher salt
Instructions
For the Chicken:
- Cut chicken breasts into bite-sized pieces, and add them to a medium-sized bowl.
- 2 boneless skinless chicken breasts
- Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and black pepper. Mix well until chicken is coated with spices and oil.
- 2 tablespoons olive oil, 1 teaspoon ground paprika, 1 teaspoon ground cumin, ½ teaspoon ground chili pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Heat a nonstick pan over medium heat, add the seasoned chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.
For the Burrito Bowls:
- Cook white rice according to package instructions.
- 1 cup dry white rice
- To make the salsa, add cilantro, tomato, onion, white vinegar, lime juice, and kosher salt to a bowl, and mix well until combined.
- 1 tablespoon chopped fresh cilantro, ½ tomato, ½ onion, 2 tablespoons white vinegar, 4 tablespoons lime juice, ⅛ teaspoon kosher salt
- Evenly divide romaine lettuce, corn, black beans, rice, and cooked chicken into serving bowls.
- 2 cups chopped romaine lettuce, 1 cup canned corn, 1 cup canned black beans
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Add the salsa, avocado sliced, sour cream, and shredded cheddar cheese on top of the chicken burrito bowls. Enjoy!1 avocado, ¼ cup sour cream, ¼ cup freshly shredded cheddar cheese