Chicken and Black Bean Burrito Bowl

Ingredients

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lime juice

  Raw

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Black beans

  Mature seeds, cooked, boiled, without salt

  1 cup or 172g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Avocados

  Florida, raw

  ½ fruit without skin and seeds or 152g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  4 tbsp or 60g

Directions

1. Preheat oven to 400 degrees F.
2. Combine 2 1/2 cups water with 2 cups of brown rice. Bring to a bowl, reduce to a simmer, and cook covered for 30-45 minutes until rice is tender and water is absorbed. Remove from heat and set aside.
3. Pat chicken breast dry and season with salt and pepper. Place on a baking sheet and bake uncovered for 25-35 minutes until no longer pink and cooked through. Remove from heat and allow to rest for at least 10 minutes. Chop into bite sized pieces and set aside.
4. Chop cilantro and avocado.
5. Combine cooked rice, lime juice, and cilantro in a medium bowl; mix well.
6. Evenly divide lettuce between 4 serving bowls.
7. Top evenly with rice mixture, beans, chicken, cheese, salsa, and avocado.
8. Top each bowl with 1 Tbsp. of yogurt; serve immediately.

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