Homemade Chicken And Black Bean Burrito Bowl
Serving Size / Yield
- 1 Tbs. + 2 tsp. vegetable oil, divided
- 3 boneless, skinless chicken breasts, cubed into 1-1/2 inch pieces
- ½ tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. salt
- 1 C. brown rice
- 1 Tbs. lime juice
- 2 C. water
- 2 Tbs. fresh cilantro, chopped
- ½ (15 oz.) can black beans, drained
- 1 large tomato, diced
In a medium skillet, heat 1 Tbs. of vegetable oil over medium-high heat. Season chicken breast cubes with salt, pepper and garlic powder. Place in heated skillet. Cook for 6-8 minutes or until chicken is golden and cooked thoroughly.
In a heavy saucepan, heat 2 tsp. oil. Add rice and lime juice. Sauté for 45-60 seconds. Add water and bring to a boil. Reduce the heat to low and cover. Cook until all the water is absorbed. Add in cilantro and gently fluff rice.
Add chicken and rice into 4 bowls. Evenly distribute beans and garnish with tomatoes. Serve.