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In a small microwave-safe bowl or skillet, combine the cooked chicken breast with the taco seasoning. Heat for 1-2 minutes until warmed through, stirring occasionally.

In separate microwave-safe bowls or a single skillet, warm the cooked brown rice, rinsed black beans, and thawed frozen corn until hot. This should take about 1-3 minutes for each component in the microwave, or 3-5 minutes in a skillet.

To assemble the burrito bowl, place the warmed brown rice at the bottom of a large bowl. Arrange the warmed chicken, black beans, and corn over the rice.

Top the bowl with a generous spoonful of salsa, diced avocado, and shredded Monterey Jack cheese. Add a dollop of plain Greek yogurt or sour cream.

Garnish with fresh chopped cilantro and serve immediately with a lime wedge for squeezing over the top.


In a small microwave-safe bowl or skillet, combine the cooked chicken breast with the taco seasoning. Heat for 1-2 minutes until warmed through, stirring occasionally.

In separate microwave-safe bowls or a single skillet, warm the cooked brown rice, rinsed black beans, and thawed frozen corn until hot. This should take about 1-3 minutes for each component in the microwave, or 3-5 minutes in a skillet.

To assemble the burrito bowl, place the warmed brown rice at the bottom of a large bowl. Arrange the warmed chicken, black beans, and corn over the rice.

Top the bowl with a generous spoonful of salsa, diced avocado, and shredded Monterey Jack cheese. Add a dollop of plain Greek yogurt or sour cream.

Garnish with fresh chopped cilantro and serve immediately with a lime wedge for squeezing over the top.
