Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup long grain white rice
- 2 cups water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, chopped
- 2 cups romaine lettuce, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- In a small bowl, mix cumin, smoked paprika, garlic powder, and salt.
- Add the chicken thighs to the skillet and season evenly with the spice mixture.
- Cook the chicken for 6 to 7 minutes per side until fully cooked.
- Remove the chicken from the skillet, let it rest briefly, then shred.
- In a medium saucepan, bring water to a boil, add rice, cover, and simmer for 15 minutes until tender.
- Warm the black beans and corn gently in the skillet.
- Assemble bowls with rice, shredded chicken, beans, corn, tomatoes, lettuce, and cilantro.
Notes
- Season each component lightly for balanced flavor.
- Store ingredients separately for best meal prep results.
- Add fresh herbs just before serving for the best taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 110mg
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