Smoky Lime Chicken and Black Bean Burrito Bowls

• 1 lb chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• Juice of 2 limes
• 1 15-oz can black beans, drained and rinsed
• 2 cups cooked rice
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded lettuce
• 1 cup salsa
• 1/2 cup crumbled queso fresco or feta cheese
• 1 ripe avocado, diced

Steps

1. 1 In a small bowl, mix smoked paprika, cumin, and chili powder. Toss with chicken pieces and a splash of lime juice.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook until fully done, about 6-8 minutes.
3. 3 While chicken cooks, combine black beans and corn in a medium bowl.
4. 4 Divide rice among four bowls. Top with bean and corn mixture, cooked chicken, lettuce, salsa, cheese, and avocado.
5. 5 Drizzle remaining lime juice over each bowl before serving.

Equipment

• Skillet
• Cutting board
• Knife

Variations

• For a vegan version, substitute the chicken with extra black beans and add a plant-based protein source like tofu.

Substitutions

• Substitute queso fresco with cotija cheese or omit for a dairy-free option.

Pairings

• Pairs well with a fresh mango salsa or a squeeze of fresh lime wedges on the side.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper to the chicken seasoning.
• Use pre-cooked rice to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of warm tortillas or a simple green salad.

FAQ