Chicken Burrito Bowl

About this recipe

A burrito bowl gives you everything you love about a burrito, without the tortilla. Fluffy cilantro lime rice, smoky spiced chicken, black beans, sweet corn and all the toppings come together in one satisfying bowl.

Each component can be made ahead, so it is easy to prep four lunches at once and assemble them through the week.

Equipment you'll need

• Medium saucepan
• Large skillet
• Instant-read thermometer

Tips for success

• Rinse the rice until the water runs clear for fluffy, separate grains.
• For meal prep, store the avocado, salsa and sour cream separately and add them just before eating.
• Cool cooked rice quickly and refrigerate within 2 hours.

Substitutions and variations

• Use chicken breast, steak or seasoned tofu instead of thighs.
• Swap the white rice for brown rice or cauliflower rice.
• Use plain Greek yogurt instead of sour cream.

Storage and reheating

To store: Refrigerate the rice, chicken and beans in airtight containers for up to 4 days.

To reheat: Microwave the rice, chicken and beans with a splash of water until steaming hot (165°F / 74°C), then add the cold toppings.