One-Pot Chicken Burrito Bowl

with Black Beans and Cheddar Cheese

  • 30 min
Family Friendly
Poultry
This one-pot bowl is the perfect way to have a delicious and nutritious meal without the fuss of cleaning up ;)
One-Pot Chicken Burrito Bowl

Ingredients

1
Avocado(s)
3/4 cup(s)
Basmati Rice
1/2 cup(s)
Black Beans
1/2 cup(s)
Cheddar
1
Chicken Breast
1
Chicken Broth Cube(s)
4 g
Coriander
100 ml
Corn Niblets
1
Garlic Clove(s)
1/2
Lime(s)
1 tsp
Mexican Spice
2 tsp
Olive Oil (not included)
1
Red Bell Pepper(s)
1/2
Red Onion(s)
1 1/2 cup(s)
Water for Rice (not included)
Nutritional facts
Serving per portion
Amount / Serving
Calories
687 kcal
Total fat
22 g
Saturated Fat
4 g
Sodium
2 g
Total Carbohydrate
86 g
Fiber
10 g
Sugar
8 g
Proteins
42 g

Instructions

Season chicken
1

Preheat oven to 400F

Cook the chicken

Add Mexican spices to the chicken breast.

Rub with olive oil and bake on a tray lined with parchment paper for 25 min.

Grill chicken in oven
2

Cook rice

While the chicken is cooking, add bouillon cube and rice to a pot of water and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15-20 min or until all water has been absorbed.

Slice bell pepper lengthwise.

Chop pepper
3

Prepare the ingredients

While the rice is cooking, rinse the beans in cold water, drain and reserve. Chop the onion and garlic. Slice the avocado.

variation: Grill the pepper for a few minutes in a hot pan with a splash of olive oil.

Chop onion
4

Make the beans salad

Add the onion and the garlic to the beans, season with salt, lime juice and chopped coriander. Mix.

Add onion to the black beans
5

Build the bowl and serve

Add the rice to bowls.

Cut the chicken into strips and arrange with all the ingredients on top of the rice.