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Chicken Burrito Bowls

Serves 4 (1 bowl)

37 min prep/cook

Ingredient allergen flags: No major allergens in the base recipe. Check labels.

Check actual labels and cross-contact. Allergen guidance and swaps

A flexible bowl keeps a familiar dinner useful for both individuals and families.

AI-generated illustration of Chicken Burrito Bowls, showing the base recipe

Ingredients

  • 1 1/2 cups (300 g) dry long-grain rice
  • 1 lb 5 oz (600 g) raw chicken breast, cubed
  • 1 can beans, drained/rinsed (255 g)
  • 1 cup (165 g) frozen corn
  • 1 cup (260 g) salsa
  • 1 Tbsp (13.5 g) olive oil
  • 1 tsp (2.1 g) ground cumin

Method

  1. Cook rice fresh according to package. While it cooks, heat oil in a skillet and cook chicken with cumin to 165°F.
  2. Cook beans and corn in a saucepan until hot. Season with salt and pepper to taste. Divide fresh rice, chicken, beans, corn and salsa among four bowls.

Allergy / dietary substitutions

Check salsa and plain-chicken labels for your allergens. For a vegetarian bowl use cooked lentils instead of chicken; cook rice fresh.

Training-day additions

Increase fresh rice and add fruit.

Store / pack

Cook rice fresh for this meal; see Keep good food safe for any accidental surplus. Refrigerate chicken/bean topping separately up to 3 days.

Freeze 3 months · chicken-and-bean topping only; cook rice fresh on serving day

Chill promptly in shallow containers; freeze airtight today at 0°F. Pack 1, 2 or 4 servings per container. Thaw in the fridge, never on the counter. Stir and reheat to 165°F. Serve over freshly cooked rice.

November 2026 example: Chicken Burrito Bowls — BB 02-27

Three months suits the moist cooked poultry topping; rice is excluded.

Approximate nutrition / serving

620 kcal · Protein 47 g · Carbohydrate 88 g · Fat 9 g

Approximate per serving of the specified base recipe. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 1/2 cups (300 g) dry long-grain rice — USDA SR Legacy FDC 168877; 300 edible g
  • 1 lb 5 oz (600 g) raw chicken breast, cubed — USDA SR Legacy FDC 171077; 600 edible g
  • 1 can beans, drained/rinsed (255 g) — USDA SR Legacy FDC 173735; 255 edible g
  • 1 cup (165 g) frozen corn — USDA SR Legacy FDC 168398; 165 edible g
  • 1 cup (260 g) salsa — USDA SR Legacy FDC 174524; 260 edible g
  • 1 Tbsp (13.5 g) olive oil — USDA SR Legacy FDC 171413; 13.5 edible g
  • 1 tsp (2.1 g) ground cumin — USDA SR Legacy FDC 170923; 2.1 edible g
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