Chicken & Black Bean Burrito Bowl

Seasoned chicken breast over cilantro-lime rice with black beans, corn, and pico de gallo. All the burrito flavours without the heavy tortilla.

395

Calories

33g

Protein

42g

Carbs

10g

Fat

GLP-1 Tip

This is a great meal-prep recipe — make 4 servings of chicken and rice on a Sunday. The flavours actually improve after a day in the fridge.

Moderate toleranceHigh ProteinGluten FreeDairy FreeMeal Prep Friendly

Ingredients

Serves 1 · 10 min prep · 20 min cook

110 g chicken breast
65 g white rice, dry weight
60 g black beans, canned, rinsed and drained
5 ml olive oil
3 g cumin
3 g chilli powder
3 g garlic powder
0.5 piece lime, juiced
5 g fresh coriander, chopped

Substitutions

Use cauliflower rice for lower carb. Swap chicken for ground turkey or extra black beans for vegetarian. Add cheese or sour cream if tolerating dairy.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Method

1
Cook 65g (dry weight) white rice in a small pot. When done, stir in 1 tbsp lime juice and 1 tbsp chopped fresh coriander (cilantro).
~15 min
2
Season 110g chicken breast with 1 tsp each cumin, chilli powder, garlic powder, and a pinch of salt.
~2 min
3
Cook chicken in a non-stick pan over medium-high heat with 1 tsp olive oil, about 5-6 minutes per side until cooked through (internal temp 74°C / 165°F). Rest 3 minutes, then slice.
~14 min
4
Warm 60g canned black beans (rinsed and drained) in the same pan or microwave for 1 minute.
~1 min
5
Assemble bowl: rice on the bottom, sliced chicken and black beans on top. Add 2 tbsp corn kernels and 2 tbsp pico de gallo or diced tomato. Squeeze lime over everything.
~2 min

Chicken & Black Bean Burrito Bowl

Ingredients

Substitutions

Method

Chef Notes