Burrito Bowl with Guacamole
Dive into the vibrant flavors of this Burrito Bowl with Guacamole, a hearty, customizable dish that's perfect for lunch or dinner! Packed with protein-rich chili-seasoned chicken, fluffy white rice, and zesty black beans, this bowl offers a medley of fresh, colorful vegetables like juicy cherry tomatoes, crisp romaine lettuce, and sweet corn. The highlight is a creamy homemade guacamole, bursting with ripe avocado, lime juice, and a punch of jalapeño heat. Finished with a dollop of sour cream, shredded cheddar cheese, and optional lime wedges for extra zing, this easy-to-prepare recipe is ready in under an hour and serves four. Whether you're meal prepping or looking for a crowd-pleasing dish, this burrito bowl is a healthy, flavor-packed meal that's sure to satisfy cravings for Mexican-inspired cuisine! Keywords: burrito bowl, guacamole recipe, healthy burrito bowl, Mexican-inspired dish.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 can (15 oz) Black beans
- 2 cups Cooked white rice
- 1 cup (cooked or canned, drained) Corn kernels
- 1 medium (diced) Red bell pepper
- 1 cup (halved) Cherry tomatoes
- 2 cups (chopped) Romaine lettuce
- 1 unit (juiced) Lime
- 2 units (ripe) Avocado
- 0.5 small (finely chopped) Red onion
- 0.25 cup (chopped) Cilantro
- 1 small (seeded and diced) Jalapeño
- 0.5 cup Sour cream
- 0.5 cup (shredded) Cheddar cheese
Instructions
Season the chicken breasts with chili powder, cumin, garlic powder, and salt. Rub the spices evenly over all sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are nicely browned and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
While the chicken rests, prepare the guacamole. In a medium bowl, mash the avocados with a fork. Stir in lime juice, chopped red onion, cilantro, and diced jalapeño. Adjust the seasoning with salt to taste.
Drain and rinse the black beans, then add them to a small pot. Heat over medium heat until warmed through, about 5 minutes.
In a large bowl, combine cooked rice, black beans, corn, diced red bell pepper, and halved cherry tomatoes.
To assemble the burrito bowls, divide the chopped romaine lettuce evenly amongst four bowls.
Top each serving of lettuce with the rice and bean mixture, slices of chicken, a generous scoop of guacamole, sour cream, and shredded cheddar cheese.
Serve immediately, with lime wedges on the side if desired for an extra citrusy kick.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 35.4 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3804 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
