Boles de burrito de pollo altos en proteínas

Ingredientes

• 1.5 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups cooked rice (white, brown, or cauliflower rice for low carb)
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Juice of 1 lime, divided
• 1 cup black beans, rinsed and drained
• 1 cup corn (fresh, canned, or thawed frozen)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1 avocado, sliced or diced
• 1/4 cup fresh cilantro, chopped
• Optional toppings: Greek yogurt or sour cream, salsa, hot sauce, shredded cheese

Preparación

1. 1

   Cook your base: Make rice or quinoa according to package directions. Fluff with a fork and squeeze in half the lime juice with a pinch of salt.

2. 2

   Season the chicken: In a bowl, toss chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

3. 3

   Sear the chicken: Heat a large skillet over medium-high. Add chicken and cook 6–8 minutes, stirring occasionally, until browned and cooked through.

4. 4

   Add brightness: Turn off heat and squeeze the remaining lime juice over the chicken. Toss to coat.

5. 5

   Prep the toppings: Stir together black beans, corn, tomatoes, red onion, and cilantro. Season with a pinch of salt and a squeeze of lime if you like.

6. 6

   Assemble: Add rice to bowls, top with chicken, the bean-corn mix, avocado, and any extras—Greek yogurt, salsa, hot sauce, or cheese.

7. 7

   Serve: Finish with more cilantro and lime wedges. Enjoy warm.