Fit Chicken Burrito Bowl

By swapping white rice for fiber-rich brown rice, controlling its portion, and pairing it with lean chicken and black beans, we create a highly filling, protein-packed bowl without excess empty carbs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 250g raw chicken breast, cubed · 265 kcal in the whole recipe
• 1 tablespoon olive oil · 90 kcal in the whole recipe
• 150g cooked brown rice · 184 kcal in the whole recipe
• 120g cooked black beans · 158 kcal in the whole recipe
• 60g avocado, sliced · 100 kcal in the whole recipe
• 100g cherry tomatoes, halved · 18 kcal in the whole recipe
• 80g romaine lettuce, chopped · 12 kcal in the whole recipe
• 1 tablespoon lime juice · 4 kcal in the whole recipe
• Salt, cumin, and paprika to taste

Method

1. Season the cubed chicken with cumin, paprika, and salt, then sauté in olive oil over medium-high heat for 8 to 10 minutes until cooked through.

   

2. Warm the pre-cooked brown rice and black beans in separate pots or in the microwave for 1 to 2 minutes.

   

3. Chop the lettuce, halve the cherry tomatoes, and slice the avocado.

   

4. Assemble the bowls by placing a base of lettuce and warm brown rice, then arrange the chicken, black beans, tomatoes, and avocado side-by-side on top.

   

5. Drizzle with lime juice and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.