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One-Pot Chicken Burrito Bowl Black Beans and Cheddar Cheese https://www.metro.ca/userfiles/image/recipes/casserole-de-burrito-au-poulet-haricots-noirs-et-cheddar-10816.jpg PT30M PT40M PT1H10M
Preheat oven to 400°F.Add Mexican spices to the chicken breast.Rub with olive oil and bake on a tray lined with parchment paper for 25 minutes.Alternatively: BBQ the chicken breasts over medium-high heat for 9 minutes. flipping halfway.Dissolve broth cube(s) in boiling water (2 cups per cube).Add rice and dissolved chicken broth to a pot and bring to a boil.Cover, reduce heat to medium and cook for about 10 minutes.Remove from heat and let rest for 5 minutes.Slice bell pepper in strips.Rinse the beans in cold water, drain and reserve.Chop the onion and garlic.Slice the avocado.Add the onion and the garlic to the beans, season with salt, lime juice and coriander. Mix.Add the rice to bowls.Cut the chicken into strips and arrange with all the ingredients on top of the rice.Source: Missfresh.com
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1 avocado 2 cups (500 mL) chicken broth 1/2 cup (125 mL) cheddar 4 g coriander 1 tsp. (5 mL) Mexican spices 1 garlic clove 1/2 cup (125 mL) black beans 2 tsp. (10 mL) olive oil 1/2 lime 100 mL corn niblets 1/2 red onion 1 chicken breast 1 red bell pepper 3/4 cup (180 mL) brown rice
One-Pot Chicken Burrito Bowl Black Beans and Cheddar Cheese

One-Pot Chicken Burrito Bowl Black Beans and Cheddar Cheese

Rate this recipe
1 Vote
2
servings
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    avocado
  • 2 cups
    (500 mL)
    chicken broth
  • 1/2 cup
    (125 mL)
    cheddar
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    BLACK DIAMOND CHEESE BARS

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    400 - 450 g, SHREDDED CHEESE 320 - 340 g OR CHEESTRINGS 252 - 336 g SELECTED VARIETIES

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  • 4 g
    coriander
  • 1 tsp.
    (5 mL)
    Mexican spices
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    SIMPLY ORGANIC SPICES

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    SELECTED SIZES SELECTED VARIETIES


  • 1
    garlic clove
  • 1/2 cup
    (125 mL)
    black beans
  • 2 tsp.
    (10 mL)
    olive oil
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    GALLO OLIVE OIL

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    1 L SELECTED VARIETIES


  • 1/2
    lime
  • 100 mL
    corn niblets
  • 1/2
    red onion
  • 1
    chicken breast
  • 1
    red bell pepper
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  • 3/4 cup
    (180 mL)
    brown rice
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    MOLISANA OR AURORA ARBORIO RICE

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    BENTO NOODLE OR RICE BOWLS

    BENTO NOODLE OR RICE BOWLS

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    340 - 400 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 400°F.

Add Mexican spices to the chicken breast.

Rub with olive oil and bake on a tray lined with parchment paper for 25 minutes.

Alternatively: BBQ the chicken breasts over medium-high heat for 9 minutes. flipping halfway.

Dissolve broth cube(s) in boiling water (2 cups per cube).

Add rice and dissolved chicken broth to a pot and bring to a boil.

Cover, reduce heat to medium and cook for about 10 minutes.

Remove from heat and let rest for 5 minutes.

Slice bell pepper in strips.

Rinse the beans in cold water, drain and reserve.

Chop the onion and garlic.

Slice the avocado.

Add the onion and the garlic to the beans, season with salt, lime juice and coriander. Mix.

Add the rice to bowls.

Cut the chicken into strips and arrange with all the ingredients on top of the rice.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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