Chicken Burrito Bowls

Ingredients

• 1 cup Long Grain White Rice (rinsed)
• 2 cups Water (for cooking rice)
• 0.25 cup Fresh Cilantro (chopped)
• 4 tablespoons Lime Juice (freshly squeezed (about 2 limes))
• 1.5 pounds Chicken Breast (boneless, skinless, trimmed)
• 2 tablespoons Olive Oil (for pan‑searing)
• 2 tablespoons Seasoning Blend (e.g., taco seasoning, salt, pepper)
• 1 large Ripe Avocado (peeled, pitted)
• 1 teaspoon Salt (optional, to taste)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Cook Cilantro Lime Rice

   Rinse the rice until water runs clear. Combine rice and 2 cups water in a saucepan, bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Remove from heat, let sit 5 minutes, then fluff with a fork and stir in chopped cilantro and 2 tablespoons lime juice.

   Time: PT20M

2. Season and Cook Chicken

   Pat chicken breasts dry, rub both sides with the seasoning blend, salt, and pepper. Heat olive oil in a skillet over medium‑high heat. Add chicken and cook 5‑6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 3 minutes before slicing.

   Time: PT12M

   Temperature: Medium‑high heat

3. Blend Avocado Lime Sauce

   In a blender or food processor, combine the avocado, remaining 2 tablespoons lime juice, a pinch of salt, and a splash of water (optional) and blend until smooth and creamy. Adjust seasoning to taste.

   Time: PT2M

4. Assemble the Burrito Bowls

   Divide the cilantro lime rice among four bowls. Top each with sliced chicken, a generous drizzle of avocado lime sauce, and any optional toppings you love (e.g., black beans, corn, shredded cheese, salsa, lettuce). Serve immediately or let cool for meal‑prep storage.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

6g