Chicken Burrito Bowls with Black Beans and Kale
Are you ready to dive into a bowl of pure deliciousness? These Chicken Burrito Bowls with Black Beans and Kale are not only bursting with flavor but also packed with nutrients. Perfect for meal prep, a family dinner, or a quick lunch, this recipe combines tender chicken, hearty black beans, and vibrant kale to create a wholesome dish that everyone will love. Let’s get cooking!
Why This Recipe Is Reliable
This recipe is a go-to for many reasons. It’s simple yet satisfying, utilizing straightforward ingredients that you can easily find at your local grocery store. The combination of spices gives the chicken a robust flavor, while the kale adds a nutritious crunch. Plus, the versatility of the burrito bowl means you can customize it to your liking, making it a dish you can enjoy time and time again.
Ingredient Rundown
To whip up these Chicken Burrito Bowls with Black Beans and Kale, gather the following ingredients:
- 2 large boneless skinless chicken breasts – the star of the dish, providing lean protein.
- 2 Tbsp avocado oil – for sautéing the chicken and enhancing flavor.
- 2 tsp ground cumin – adds warmth and earthiness.
- 1 Tbsp chili powder – gives a kick of spice.
- 2 tsp garlic powder – for that aromatic punch.
- 1/2 tsp sea salt – to enhance all the flavors.
- 1 1/2 cups uncooked brown rice – the hearty base of the bowl.
- 1 head curly kale – packed with nutrients and adds a delightful texture.
- 1 14-ounce can black beans – for fiber and protein.
- Pico de gallo or salsa of choice – adds freshness and zest.
- Guacamole – a creamy topping that elevates the dish.
- Grated cheese (optional) – for those who enjoy a cheesy finish.
Recommended Tools
Before we start cooking, let’s ensure you have the right tools on hand:
- Large skillet – for browning the chicken.
- Pot – to cook the brown rice.
- Knife and cutting board – for chopping ingredients.
- Meat thermometer – to ensure the chicken is cooked perfectly.
- Serving bowls – for assembling your delicious burrito bowls.
Chicken Burrito Bowls with Black Beans and Kale Cooking Guide
Now, let’s get into the cooking process with step-by-step instructions.
Step 1: Cook the Brown Rice
Start by rinsing the brown rice under cold water. In a pot, combine 1 1/2 cups of brown rice with 3 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender. Once done, fluff with a fork and set aside.
Step 2: Prepare the Chicken
While the rice is cooking, take your two large boneless skinless chicken breasts and chop them into bite-sized pieces. This will help them cook evenly and quickly.
Step 3: Season the Chicken
In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once hot, add the chicken pieces. Sprinkle the ground cumin, chili powder, garlic powder, and sea salt over the chicken. Stir well to coat all the pieces with the spices.
Step 4: Cook the Chicken
Cook the chicken for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown color. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
Step 5: Sauté the Kale
While the chicken is cooking, rinse and chop the curly kale. Once the chicken is done, add the chopped kale to the skillet and sauté it for 2-3 minutes until it wilts but maintains its vibrant color.
Step 6: Add Black Beans
Drain and rinse the 14-ounce can of black beans. Add the beans to the skillet with the chicken and kale, stirring to combine. Cook for an additional 2-3 minutes until the beans are heated through.
Step 7: Assemble the Bowls
In serving bowls, layer a generous scoop of brown rice, followed by the chicken, black beans, and kale mixture. Top with pico de gallo or salsa, a dollop of guacamole, and if desired, some grated cheese.
Ingredient Flex Options
Feel free to customize your Chicken Burrito Bowls with Black Beans and Kale to suit your taste or dietary needs:
- Swap brown rice for quinoa or cauliflower rice for a lower-carb option.
- Use grilled chicken thighs instead of chicken breasts for more flavor.
- Add other vegetables like bell peppers, corn, or zucchini for extra nutrition.
- Top with Greek yogurt instead of guacamole for a tangy twist.
What Not to Do
To ensure your Chicken Burrito Bowls with Black Beans and Kale turn out perfectly, keep these tips in mind:
- Do not overcook the chicken, as it can become dry and tough.
- Avoid using canned black beans without rinsing them first; this helps reduce sodium content.
- Do not skip on seasoning the chicken—it’s essential for flavor!
- Don’t let the kale overcook; it should be vibrant and slightly tender.
Best Ways to Store
If you have leftovers or want to meal prep, follow these storage tips:
- Store the assembled bowls in airtight containers in the refrigerator for up to 4 days.
- Keep the toppings (salsa, guacamole, cheese) separate until you’re ready to eat.
- Reheat in the microwave until warmed through, adding a splash of water if needed to keep the rice moist.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure even cooking throughout.
What can I serve with these burrito bowls?
These burrito bowls are delicious on their own, but you can serve them with tortilla chips, a side salad, or even some light corn tortillas for a complete meal.
Can I make this recipe vegetarian?
Absolutely! Substitute the chicken with sautéed mushrooms or additional beans, and you can still enjoy a hearty and satisfying meal.
How spicy are these burrito bowls?
The spiciness comes from the chili powder. If you prefer a milder flavor, you can reduce the amount of chili powder or use a mild salsa.
More Recipes You’ll Love
If you enjoyed these Chicken Burrito Bowls with Black Beans and Kale, you might also like:
- Vegetable Stir-Fry with Tofu
- Quinoa Salad with Avocado and Feta
- Spicy Chicken Tacos with Mango Salsa
- Black Bean Burgers with Sweet Potato Fries
The Takeaway
These Chicken Burrito Bowls with Black Beans and Kale are not only a feast for the taste buds but also a nourishing option for busy weeknights. With a balance of protein, fiber, and greens, they make for a wholesome meal that’s easy to customize and absolutely delicious. So gather your ingredients, follow the steps, and enjoy a bowl of goodness that’s sure to satisfy!
Chicken Burrito Bowls with Black Beans and Kale
Ingredients
Equipment
Method
- Start by rinsing the brown rice under cold water. In a pot, combine 1 1/2 cups of brown rice with 3 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 40-45 minutes, or until the rice is tender. Once done, fluff with a fork and set aside.
- While the rice is cooking, take your two large boneless skinless chicken breasts and chop them into bite-sized pieces.
- In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once hot, add the chicken pieces. Sprinkle the ground cumin, chili powder, garlic powder, and sea salt over the chicken. Stir well to coat all the pieces with the spices.
- Cook the chicken for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden-brown color. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- While the chicken is cooking, rinse and chop the curly kale. Once the chicken is done, add the chopped kale to the skillet and sauté it for 2-3 minutes until it wilts but maintains its vibrant color.
- Drain and rinse the 14-ounce can of black beans. Add the beans to the skillet with the chicken and kale, stirring to combine. Cook for an additional 2-3 minutes until the beans are heated through.
- In serving bowls, layer a generous scoop of brown rice, followed by the chicken, black beans, and kale mixture. Top with pico de gallo or salsa, a dollop of guacamole, and if desired, some grated cheese.
Notes
- Swap brown rice for quinoa or cauliflower rice for a lower-carb option.
- Use grilled chicken thighs instead of chicken breasts for more flavor.
- Add other vegetables like bell peppers, corn, or zucchini for extra nutrition.
