Ingredients
Equipment
Method
- Shred the lettuce if it isn't already, chop the tomato, avocado and cilantro, and slice the kernels off the corn cob. Rinse and drain the black beans.⅓ cup shredded lettuce, ¼ medium tomato, ½ small avocado, 2 sprigs cilantro, ¼ cup raw corn kernels, ¼ cup black beans
- Warm half the oil in a large skillet on the stove over medium heat. While the oil warms, chop the chicken into thin strips, place in a medium mixing bowl and sprinkle the chicken with half of the chili powder and a little salt to taste, mixing with your hands to coat the chicken with the spices. Add the chicken to the skillet and sauté for 6-8 minutes until cooked through, using a wooden fork or heat-safe spatula to turn the pieces often. Drain off any liquid after cooking and set the chicken aside.2 teaspoons olive oil, ½ small chicken breast, ½ teaspoon chili powder, teaspoon sea salt
- In a bowl, use a fork to combine the rest of the oil and chili powder, and the garlic powder, honey and orange juice. Warm the rice if it isn't already.2 teaspoons olive oil, ½ teaspoon chili powder, ¼ teaspoon garlic powder, ½ teaspoon honey, 2 teaspoons orange juice, ¾ cup cooked rice
- Divide the rice, lettuce, tomatoes, corn, avocado and chicken among serving bowls and drizzle the sauce over everything.
- Top with chopped cilantro, sliced lime, sour cream, shredded cheese or any combination of your favorites, and season with salt to taste. Enjoy!
Nutrition
Notes
Storage: Once assembled, the burrito bowl don't store well and should be enjoyed immediately, but it is great for meal prep (see below.)
Meal prep: Prepare the rice and all of the toppings in advance, let the rice and chicken cool, and then store everything in separate containers in the fridge for easy meal assembly. Feel free to scale the recipe to make more than one serving for the week; toppings should stay fresh for at least 2-3 days in the fridge. Note: you may want to slice the avocado just before assembly rather than in advance so that it doesn't turn brown.
