Lunch
Chicken Burrito Bowl
4 servings · 30 minutes
433calories
46 gprotein
41 gcarbs
10 gfat
Per serving
Ingredients
For 4 servings
- 600 g chicken breast
- 10 g olive oil (1 tablespoon)
- 1 teaspoon smoked paprika, 1 teaspoon ground cumin, half teaspoon oregano, garlic powder, salt, pepper
- 240 g cooked rice (approx. 80 g dry)
- 200 g black beans, rinsed (1 small can)
- 100 g corn
- 300 g tomato (3 pieces) for salsa
- 60 g red onion (half) for salsa
- 20 g lime juice (1 piece)
- 10 g fresh cilantro or parsley
- 150 g Greek yogurt, 0% (instead of sour cream)
- 60 g avocado (half)
Instructions
- Start cooking the rice. Meanwhile, cut the chicken breasts in half lengthwise, or pound them to about 1.5 cm thickness so they cook evenly. Toss them with the oil, smoked paprika, cumin, oregano, garlic powder, salt and pepper.
- Cook in a hot pan or grill pan for 4–5 minutes per side, until the center is no longer pink and the juices run clear. Let rest for 5 minutes before slicing, otherwise the juices will run out.
- Salsa: cut the tomato and red onion into small dice and mix with the juice of half the lime, salt and half the herbs.
- Mix the remaining lime juice and herbs into the rice, this will make it fresh and fragrant.
- Heat the beans and corn with a pinch of cumin and salt.
- Assemble the bowls: rice, beans, corn, salsa, chicken, avocado, and top with a large spoonful of yogurt. The yogurt is just as creamy as sour cream, but has three times the protein.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
