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Healthy Chicken Burrito Bowls

Healthy chicken burrito bowls pair spiced skillet-cooked chicken with brown rice, black beans, corn, and fresh toppings. Build each bowl with romaine, tomatoes, avocado, salsa, and a cool spoonful of Greek yogurt.
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Prep Time 15 minutes
Cook Time 56 minutes
Resting 10 minutes
Total Time 1 hour 21 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup brown rice long-grain
  • 2 cups water
  • 0.25 tsp kosher salt
For the chicken
  • 1.25 lb chicken breast boneless, skinless, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the bowls
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 2 cups romaine lettuce shredded
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 0.5 cup salsa
  • 0.5 cup plain Greek yogurt

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh strainer.
  2. Combine the rice with the water and salt in a 2-quart saucepan.
  3. Bring to a boil over high heat.
  4. Cover, reduce the heat to low, and simmer for 35 to 45 minutes, until tender and the water is absorbed.
  5. Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes.
  6. Fluff the rice with a fork.
Cook the chicken
  1. Toss the chicken with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  2. Heat a 12-inch skillet over medium-high heat.
  3. Cook the chicken in a single layer, in batches if needed, turning occasionally, for 6 to 8 minutes total, until browned and the thickest pieces reach 165°F.
Warm the beans and corn
  1. Transfer the chicken to a plate.
  2. Add the beans and corn to the skillet.
  3. Cook over medium heat for 2 to 3 minutes, stirring, until hot.
Assemble the bowls
  1. Divide the rice among four bowls.
  2. Top with the chicken, beans, corn, romaine, tomatoes, avocado, salsa, and Greek yogurt.

Notes

For evenly browned chicken, cook it in a single layer and use batches if needed. Refrigerate components in airtight containers for 3 to 4 days; freeze the cooked chicken and rice, but not the fresh toppings. For a dairy-free option, use unsweetened dairy-free yogurt instead of Greek yogurt.