Chicken Burrito Bowls with Avocado
Gluten-FreeUnder 30 MinsHigh Protein • BalancedDinner • LunchMexican
Easy
30min
620kcal
2people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A vibrant and healthy deconstructed burrito bowl featuring cumin-spiced chicken, fluffy basmati rice, savory black beans, and creamy fresh avocado.
If you are looking for a meal that hits every craving—salty, savory, fresh, and creamy—these Chicken Burrito Bowls with Avocado are the answer. Skip the takeout line and use your own kitchen staples to create a nutritious dinner that feels like a treat. The star of the show is the tender, pan-seared chicken, seasoned heavily with earthy cumin and aromatic garlic, which provides a robust protein base. But what really elevates these Chicken Burrito Bowls with Avocado is the contrast of textures. You have the fluffy, fragrant basmati rice soaking up the juices, the hearty bite of black beans, and the cooling, buttery richness of fresh avocado slices on top.
This dish is not only a fantastic way to use up perishable produce, but it is also incredibly customizable. The brightness of fresh lemon juice cuts through the savory elements, bringing the whole bowl to life. Whether you are meal prepping for the week ahead or needing a quick 30-minute dinner solution, these Chicken Burrito Bowls with Avocado deliver high protein and complex carbohydrates to keep you fueled. It is a deconstructed burrito experience that saves on calories without skimping on flavor, proving that healthy eating can be both simple and deeply satisfying.
Ingredients
- 450 g Chicken Breast
- 200 g Basmati Rice
- 400 g Black Beans
- 1 whole Avocado
- 1 medium Onion
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 2 tsp Cumin
- 1 whole Lemons
- 1 tsp Sea Salt
Instructions
- 1Rinse the basmati rice thoroughly. Cook according to package instructions (usually boiling in salted water) until fluffy. Set aside.
- 2While the rice cooks, dice the onion and mince the garlic. Cube the chicken breast into bite-sized pieces.
- 3Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3 minutes until translucent.
- 4Add the chicken breast pieces to the pan. Season generously with cumin and sea salt. Cook for 6-8 minutes until the chicken is golden brown and cooked through.
- 5Stir in the minced garlic and cook for another minute until fragrant.
- 6Drain and rinse the black beans, then add them to the skillet with the chicken to warm through.
- 7Slice the avocado and cut the lemon into wedges.
- 8To assemble, divide the cooked basmati rice into bowls. Top with the chicken and bean mixture.
- 9Garnish with fresh avocado slices and squeeze plenty of lemon juice over the entire bowl before serving.
Chef's Tips
- •If you like it spicy, add red pepper flakes or hot sauce if you have it.
- •Squeezing lemon over the avocado helps prevent it from turning brown.
- •Leftover rice can be fried with soy sauce the next day for a quick lunch.
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Recipe By
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