Chicken and Black Bean Burrito Bowl

Ingredients

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lime juice

  Raw

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Cheddar cheese

  ½ cup, shredded or 57g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  4 tbsp or 60g

Directions

1. Preheat the oven to 400°F.
2. In a pot, combine 2 1/2 cups of water with 2 cups of brown rice. Bring to a boil, reduce to a simmer, and cook covered for 30-45 minutes until the rice is tender and water is absorbed. Remove from heat and set aside.
3. Pat the chicken breast dry and season with salt and pepper. Place on a baking sheet and bake uncovered for 25-35 minutes until no longer pink and cooked through. Remove from heat and allow to rest for at least 10 minutes, then chop into bite-sized pieces and set aside.
4. Chop the cilantro and slice the avocado.
5. In a medium bowl, combine the cooked rice, lime juice, and cilantro; mix well.
6. Evenly divide the lettuce between 4 serving bowls.
7. Top each bowl evenly with the rice mixture, beans, chicken, cheese, salsa, and avocado.
8. Top each bowl with 1 tablespoon of yogurt and serve immediately.

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