Servings: 4 people
Chicken Burrito Bowls with Black Beans
A healthy, easy dinner recipe with chicken, black beans, sauteed kale, brown rice, salsa, and guacamole
Ingredients
For the Chicken (see note):
- 2 large boneless skinless chicken breasts chopped
- 2 Tbsp avocado oil
- 2 tsp ground cumin
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 1/2 tsp sea salt
For the Bowls:
- 1 1/2 cups uncooked brown rice
- 1 head curly kale
- 1 14-ounce can black beans
For Serving;
- pico de gallo or salsa of choice
- guacamole
- grated cheese optional
Instructions
Bake the Chicken:
- Add the chicken, oil, spices and sea salt to a zip lock bag and seal the bag. Give it a shake to distribute the oil and seasonings. If you have the time, refrigerate 15 minutes, up to 8 hours, to marinate.
- Preheat the oven to 350 degrees F. Place chicken breasts in a casserole dish and bake 30 to 40 minutes (depending on thickness). Once the chicken is cooked through, allow it to rest at least 10 minutes on a cutting board to allow the juices to distribute throughout the meat. This will help keep the chicken nice and moist!
Prepare the Bowls:
- While the chicken is baking, steam the rice.
- While both the chicken and rice are cooking, prepare your bowl essentials. Saute the kale in a small amount of oil with sea salt. Whip up the guacamole and salsa (or use store-bought), and heat up the black beans. If you’re doing the cheese, grate up your cheese!
- Compile the bowls by adding desired amount of brown rice, chicken, sauteed kale, salsa, guacamole, and cheese to a big bowl. Serve and enjoy!
Notes
Note: You can save yourself some time by using store=bought rotisserie chicken instead of cooking chicken.
Nutrition
Serving: 1of 4, Calories: 368kcal, Carbohydrates: 45g, Protein: 27g, Fat: 9g, Fiber: 6g, Sugar: 2g