Steph’s Foods

Chicken Burrito Bowl

4 servings


5 minutes

active time

25 minutes

total time


2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 teaspoon ground paprika

1 teaspoon ground cumin

½ teaspoon ground chili pepper

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 cup dry white rice

2 cups chopped romaine lettuce

1 cup canned corn (drained and rinsed)

1 cup canned black beans (drained and rinsed)

1 avocado (sliced)

¼ cup sour cream

¼ cup freshly shredded cheddar cheese

1 tablespoon chopped fresh cilantro

½ tomato (chopped)

½ onion (chopped)

2 tablespoons white vinegar

4 tablespoons lime juice ((from 2 limes))

⅛ teaspoon kosher salt


For the Burrito Bowl

Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.


Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.

Heat a nonstick pan over medium, add the chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.

Cook the rice according to the box instructions.


In a large bowl, add the chopped lettuce, corn, beans, rice, and cooked chicken.

Make the salsa: Add all salsa ingredients to a bowl and mix well until combined.


Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the burrito bowls. Enjoy!


Serving Size

1 bowl


595 kcal

Total Fat

24 g

Saturated Fat

6 g

Unsaturated Fat

15 g

Trans Fat

0.01 g


91 mg


793 mg

Total Carbohydrate

60 g

Dietary Fiber

8 g

Total Sugars

3 g


36 g

4 servings


5 minutes

active time

25 minutes

total time
Start Cooking