Spicy Chicken Burrito Bowl
Servings 8 servings
Calories 522kcal
Ingredients
- 4 boneless chicken breasts chopped
- 1 head lettuce shredded
- 2 tomatoes seeds removed, diced
- 1 red onion diced
- 1 lime or 2 tablespoons lime juice
- 1 jalapeño pepper diced
- 1 can kidney beans 15 ounce can
- 1 can black beans 15 ounce can
- 1 can sweet corn 14.5 ounce can
- 1 cup sour cream
- 1/2 cup fresh cilantro chopped, unpacked
- 1 package taco seasoning
- 1 package shredded Mexican style cheese cheddar and jack mix
- 1 container guacamole
- 2 tablespoons olive oil
- 1/2 teaspoon adobo seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Jasmine rice cooked
Instructions
- Chop the raw chicken and place in a large bowl. Add to the bowl the taco seasoning, paprika, adobo seasoning, ground cumin, and dashes of salt and pepper. Coat the chicken evenly.
- In a frying pan over medium heat, heat the olive oil, then add the seasoned chicken. Cook the chicken until cooked through, approximately 8 to 10 minutes, then place the chicken into a bowl and place to the side.
- Drain the cans of kidney beans, black beans, and corn, and place each into small bowls and place to the side.
- Place the rice into a bowl and add the cilantro and the juice of 1 lime (or 2 tablespoons lime juice), stir to evenly combine.
- Place the chopped lettuce, red onion, tomatoes, jalapeños, sour cream, guacamole, and Mexican style shredded cheese into bowls and place to the side.
- Create the chicken burrito bowls: Add the lettuce, rice, and chicken then top with your choice of toppings from the black beans, corn, tomato-jalapeño salsa, sour cream, guacamole, and cheese.
Video
Nutrition
Calories: 522kcal | Carbohydrates: 46g | Protein: 32g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 343mg | Potassium: 1045mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1370IU | Vitamin C: 18.7mg | Calcium: 418mg | Iron: 4.1mg