Chicken and Brown Rice Burrito Bowl
With Salsa and Homemade Guacamole
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy


Contains: Milk

Chef
David Padilla
The humble burrito's robust flavors see the light of day in our tortilla-free version. Whole-grain brown rice holds together a universe orbited by the usual suspects, including seasoned chicken breast, guacamole, and tender black beans. Enjoy them separately or mix the whole thing together for a hearty, flavor-packed meal.
In Your Box (serves 2)
- ¾ cup Parboiled Brown Rice
- 1 tsp. Gluten Free Minor's Chicken Base
- 1½ oz. Radishes
- 1 Red Onion
- 1 Avocado
- 1 Lime
- 2 Boneless Skinless Chicken Breasts
- 1½ Tbsp. Home Chef Burrito Bowl Seasoning Blend
- 15½ oz. Canned Black Beans
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- 4 fl. oz. Salsa
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1259
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Carbohydrates112g
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Fat32g
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Protein67g
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Sodium1584mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Small Pot
- 1 Medium Pan
Before You Cook
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1 Cook the Rice
Bring a medium pot with rice, chicken base, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook 15-18 minutes, or until tender. Remove from heat and fluff with a fork. Season with ½ tsp. salt and ¼ tsp. pepper, cover, and keep warm for plating.
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2 Prepare the Ingredients
Trim and slice radishes into 1/8" rounds, then cut into matchsticks. Peel and halve red onion. Cut halves into ¼” dice. Halve avocado, remove pit, and scoop out flesh with a spoon into a medium mixing bowl. Zest lime, halve, and juice. Rinse chicken breast and pat dry. On a separate cutting board, cut into ½” cubes and season with seasoning blend, ¼ tsp. salt, and a pinch of pepper.
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3 Cook the Beans
Drain black beans and place in a small pot with ¼ cup water over medium-high heat. Bring to a simmer and cook 8 minutes. Season with a pinch of salt and pepper.
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4 Cook the Chicken
Heat 1 tsp. olive oil in a medium pan over medium heat. Add chicken to pan and cook 6-8 minutes, stirring occasionally, until browned and chicken has reached a minimum internal temperature of 165 degrees. Set aside and let rest.
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5 Make the Guacamole
Add red onion (start with 1 Tbsp., taste, and add more, if desired), 2 tsp. lime juice, and a pinch of salt and pepper to bowl containing avocado. Using a fork, mash together until desired guacamole consistency is reached. Taste and add more lime juice, if desired.
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6 Plate the Dish
Place rice in center of a bowl and garnish with lime zest. In a circle around rice, add remaining red onion, black beans, guacamole, chicken, radishes, and cheese. Serve salsa on the side. No extra charge for guac!
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