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Burrito Bowls

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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

Rice
  • 1 cup brown rice
  • 1 cup chicken broth
  • 1 1/4 cup water
  • 1/4 tsp kosher salt
  • 1 cup cilantro divided
  • 1 lime juiced
Beans
  • 2-15 oz. cans low sodium black beans
  • 1/8 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp oregano
Veggies
  • 1 red bell pepper sliced into strips
  • 1/2 an onion sliced
  • Chicken Rub
  • 1 tsp chili powder
  • 1/4 tsp coarse kosher salt
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne
  • 1 lb. chicken breasts about 1/2 a pack
Toppings
  • 1/2 cup pico de gallo
  • 1/4 cup reduced fat feta
  • 1 avocado cubed

Method
 

  1. To prepare rice, combine rice, broth, water, salt and 1/2 cup of cilantro in a saucepan. Bring to a boil, lower heat, cover and simmer according to rice directions.
  2. When rice is done cooking, fluff with a fork and add remaining cilantro and lime juice, stir to combine.
  3. Meanwhile, combine all bean ingredients in a saucepan and simmer over medium heat for 15 minutes.
  4. To cook chicken, sprinkle rub over it and press lightly to adhere. Heat a skillet over medium heat. Cook on each side for 7 minutes, or until cooked through. Rest for 10 minutes before slicing.
  5. After chicken has cooked, add vegetables to the same pan and saute for 5-7 minutes until they are tender crisp.
  6. Assemble each plate with rice on the bottom, beans, chicken and veggies and top with pico de gallo, feta and avocado.