Chicken Burrito Bowl For One
A single serving chicken burrito bowl made with seasoned chicken, rice, black beans, corn, pico de gallo, and avocado. Ready in less than 30 minutes and easy to customize.
Servings: 1 serving
Equipment
Ingredients
- 1 (5-6 oz) boneless, skinless chicken breast cut into 1-inch pieces
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ tablespoon olive oil
- ½ cup cooked white rice
- ¼ cup corn (frozen or canned)
- ½ cup canned black beans -rinsed and drained
- ¼ cup pico de gallo -homemade or store-bought *see notes below
- ½ small avocado -sliced
- 1 tablespoon sour cream (optional)
Instructions
- Place the chicken pieces in a bowl. Add the paprika, cumin, oregano, salt, and pepper, then toss until the chicken is evenly coated.
- Heat olive oil in a 10 inch skillet over medium heat.
- Add the chicken in a single layer. Cook for 3 minutes without moving it. Flip and cook another 3 minutes, until browned and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- Warm the cooked rice. If using frozen corn, thaw it first and heat it in a small skillet with 1/2 teaspoon butter until warmed through.
- Add the warm rice to a bowl. Add the cooked chicken, black beans, corn, pico de gallo, sliced avocado, and sour cream. Serve immediately.
Notes
Cut the chicken evenly. Pieces that are roughly the same size will cook through at the same rate and won't dry out.
Leave it alone in the pan. Once you add the chicken to the skillet, don't move it for the first few minutes. That's what gives it the golden, browned edges.
Check for doneness. Chicken is fully cooked at 165°F in the thickest piece. If you don't have a thermometer, cut into a piece and make sure there's no pink remaining.
Warm everything before building the bowl. Cold rice and cold corn affect the overall flavor and texture. A quick warm-up in the microwave or on the stovetop is worth the extra minute. Pico de Gallo Recipe
Leave it alone in the pan. Once you add the chicken to the skillet, don't move it for the first few minutes. That's what gives it the golden, browned edges.
Check for doneness. Chicken is fully cooked at 165°F in the thickest piece. If you don't have a thermometer, cut into a piece and make sure there's no pink remaining.
Warm everything before building the bowl. Cold rice and cold corn affect the overall flavor and texture. A quick warm-up in the microwave or on the stovetop is worth the extra minute. Pico de Gallo Recipe
- 1/4 cup finely chopped onions
- 1/2 teaspoon lime juice
- 1/8 teaspoon kosher salt
- 1/3 cup diced tomatoes
- 1 teaspoon finely chopped jalapenos
- 1/2 small avocado, chopped
- Place the chopped onion in a small bowl. Add the lime juice and salt, if using, and stir.
- Add the chopped tomatoes, jalapeño, and avocado. Gently stir to mix.
- Taste and add more salt if needed.
- Serve immediately or refrigerate until ready to eat.
Nutrition
Serving: 1serving | Calories: 579kcal | Carbohydrates: 56g | Protein: 50g | Fat: 19g | Saturated Fat: 3.5g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 11g | Cholesterol: 125mg | Sodium: 690mg | Potassium: 1100mg | Fiber: 12.5g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 3mg
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