Healthy Mexican Chicken Burrito Bowls

How to Make Healthy Mexican Chicken Burrito Bowls

1. 1

   Step 1: Cook the quick brown rice

   Active 3 min · Passive 10 min

   Bring 1 cup quick-cooking brown rice and the amount of water called for on the package to a boil, add 1/2 tsp salt, cover and reduce to a simmer. Cook according to package (about 10 minutes passive), then fluff with a fork and keep covered until assembly.

   For this step

   • 1 cupQuick-cooking brown rice (uncooked)
   
2. 2

   Step 2: Season and grill the chicken

   Active 10 min · Passive 8 min

   Pat the boneless skinless chicken breasts dry and rub with 2 tablespoons olive oil, 1 teaspoon ground cumin, the juice of 1 lime and a pinch of salt. Grill over medium-high heat (or sear in a hot grill pan) 4–5 minutes per side until cooked through, then let rest 8 minutes before slicing.

   For this step

   • 1 1/4 lbBoneless skinless chicken breasts
   • 2 tbspOlive oil
   • 1 tspGround cumin
   
3. 3

   Step 3: Make the quick pico de gallo

   Active 5 min

   While the rice and chicken cook, dice the Roma tomatoes and finely chop the red onion; place in a bowl with the juice of the remaining lime and a pinch of salt. Stir and taste — this fresh pico is intentionally mild for kids; set aside to let flavors marry.

   For this step

   • 2 mediumRoma tomatoes
   • 1/4 cupRed onion (finely chopped)
   
4. 4

   Step 4: Warm the black beans

   Active 3 min

   Drain and rinse the canned black beans, then warm them in a small saucepan over medium heat for 2–3 minutes with a splash of water and a pinch of salt, stirring occasionally until heated through.

   For this step

   • 1 15 oz canCanned black beans (15 oz), drained and rinsed
   
5. 5

   Step 5: Whisk the lime-yogurt drizzle and assemble bowls

   Active 6 min

   Whisk 1/2 cup plain Greek yogurt with 1 teaspoon olive oil and a squeeze of lime juice to taste; season with a small pinch of salt. Slice the rested chicken, then build bowls with quick-cooking brown rice, warm canned black beans, grilled chicken slices and a scoop of Roma tomato pico; drizzle with the lime-yogurt sauce and let kids add what they like.

   For this step

   • 1/2 cupPlain Greek yogurt
   

1. Bring 1 cup quick-cooking brown rice and the amount of water called for on the package to a boil, add 1/2 tsp salt, cover and reduce to a simmer. Cook according to package (about 10 minutes passive), then fluff with a fork and keep covered until assembly.
2. Pat the boneless skinless chicken breasts dry and rub with 2 tablespoons olive oil, 1 teaspoon ground cumin, the juice of 1 lime and a pinch of salt. Grill over medium-high heat (or sear in a hot grill pan) 4–5 minutes per side until cooked through, then let rest 8 minutes before slicing.
3. While the rice and chicken cook, dice the Roma tomatoes and finely chop the red onion; place in a bowl with the juice of the remaining lime and a pinch of salt. Stir and taste — this fresh pico is intentionally mild for kids; set aside to let flavors marry.
4. Drain and rinse the canned black beans, then warm them in a small saucepan over medium heat for 2–3 minutes with a splash of water and a pinch of salt, stirring occasionally until heated through.
5. Whisk 1/2 cup plain Greek yogurt with 1 teaspoon olive oil and a squeeze of lime juice to taste; season with a small pinch of salt. Slice the rested chicken, then build bowls with quick-cooking brown rice, warm canned black beans, grilled chicken slices and a scoop of Roma tomato pico; drizzle with the lime-yogurt sauce and let kids add what they like.