Chicken & Black Bean Burrito Bowls with Cabbage-Lime Slaw & Avocado

Chicken & Black Bean Burrito Bowls with Cabbage-Lime Slaw & Avocado

⏱ Prep: 20 min🔥 Cook: 45 min⏰ Total: 60 min (rice is the long pole)🍽 Serves 6 (4 adults + toddler + leftovers)
690 cal · 50g protein · 78g carbs · 20g fat
Toddler tip: The chili here is mild, but if you want zero heat, season her portion of chicken with just cumin and salt. Serve it diced small with rice, beans, avocado and cheese.
Low-carb fork: Skip the rice and pile the chicken, beans and slaw over extra shredded cabbage or cauliflower rice; the slaw, beans and avocado carry plenty of fiber.

Ingredients

Brown Rice

  • 2 cupslong-grain brown rice
  • 1 tspolive oil
  • zest of 1lime (zest before juicing)
  • 2 tbspfresh cilantro, chopped
  • 4 cupswater
  • ½ tspsalt

Chili-Lime Chicken

  • 2 lbsboneless skinless chicken breasts
  • 2 tbspolive oil
  • 1 tbspchili powder
  • 2 tspground cumin
  • 1 tspsmoked paprika
  • 1 tspgarlic powder
  • 1 tspsalt
  • 1lime, juiced

Black Beans

  • 2 cans (15 oz each)black beans, drained and rinsed
  • 1 tspground cumin
  • 1 clovegarlic, minced
  • 1 tspolive oil
  • ¼ tspsalt
  • ¼ cupwater
  • 1lime, juiced

Cabbage-Lime Slaw

  • 1 bag (14 oz)coleslaw mix (shredded green and red cabbage with carrot)
  • ¼ cupfresh cilantro, chopped
  • 2limes, juiced
  • 2 tbspolive oil
  • ¼ tspsalt

Toppings

  • 3ripe avocados
  • 1 cupshredded Monterey Jack or Mexican-blend cheese
  • 1 cupplain Greek yogurt, for a quick crema
  • for servinglime wedges

Instructions

1Start the rice first: heat 1 tsp olive oil in a large lidded pot over medium heat. Add the rice and stir 1–2 minutes until it smells nutty. Add the water and ½ tsp salt, bring to a boil, reduce to the lowest heat, cover tightly and cook 45 minutes. Do not lift the lid. Take it off the heat and let it stand, covered, 10 minutes. Fluff with a fork and stir in the lime zest and 2 tbsp cilantro. (Zest one lime before you juice it.)
2While the rice cooks, slice each chicken breast in half horizontally so the pieces are about ¾ inch thick. Mix the chili powder, cumin, paprika, garlic powder and salt, then toss the chicken with the olive oil and the spices to coat. Let it sit while you make the slaw.
3Make the slaw: toss the coleslaw mix with the cilantro, lime juice, olive oil and salt. Set aside — it softens slightly and gets better as it sits. Stir the Greek yogurt with a squeeze of lime and a pinch of salt for the crema.
4About 25 minutes before the rice is done, heat a large (12-inch) skillet over medium-high heat. Cook the chicken in two batches so the pieces are not touching, 4–5 minutes per side, until browned and 165°F inside. Keep the first batch on a plate. Squeeze the lime juice over all the chicken, rest 5 minutes, then slice or dice.
5While the chicken rests, warm 1 tsp olive oil in a small saucepan over medium heat. Stir in the cumin and the minced garlic clove for 30 seconds until fragrant. Add the drained beans, ¼ cup water and ¼ tsp salt, and simmer 5 minutes, mashing about a third of the beans against the side of the pan so the liquid turns creamy. Stir in the lime juice off the heat.
6Halve, pit and slice the avocados. Build the bowls: rice, then beans, chicken, slaw, avocado, cheese and a spoonful of crema. Serve with lime wedges.