This fresh and healthy recipe is an easy weeknight meal. To save time you can cook the brown rice and grill the chicken ahead of time and assemble the burrito bowl when you are ready.
Easy Brown Rice Chicken Burrito Bowl with Charred Corn
Ingredients
- 1 tsp (5 mL) coconut oil, melted
- 1 can (15 oz / 440 mL) corn kernels
- 2 cups (500 mL) U.S. brown rice, cooked
- 1 chicken breast, grilled and cubed
- 6 tbsp (90 mL) salsa or pico de gallo
- 1 avocado, sliced
- shredded cheddar cheese (optional)
- small handful of cilantro leaves (optional)
- 1 lime, cut into wedges
Directions
- In a large non-stick skillet or Dutch oven heat a bit of coconut oil over medium-high heat.
- Add corn kernels and sauté until charred, about 7 minutes. Remove from heat and set aside.
- In two bowls, place 1 cup (250 mL) of rice in each bowl.
- Arrange half of the chicken on top of each bowl.
- Add 3 tbsp (45 mL) of salsa or more to each bowl.
- Arrange half of the avocado slices in each bowl.
- Add charred corn to each bowl.
- Garnish with cheddar cheese and cilantro leaves (optional).
- Serve with a lime wedge.
Notes
Recipe courtesy of Lisa Ng, This Beautiful Day
