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Chicken Burrito Bowl with Avocado, Beans, Corn, and Sautéed Vegetables

Yield: 2 servings


  • ½ can black beans
  • ½ can sweet corn
  • 1 cup cooked brown rice (reheated)
  • 1 cup sliced, baked chicken thighs (see associated recipe with baked chicken)
  • 1 cup bell pepper sliced
  • 1/2 cup onion sliced
  • 2 tablespoons olive oil
  • 1 avocado
  • 1 teaspoon garlic powder
  • Salt & pepper, to taste.


  1. Using a can opener, open cans of black beans and sweet corn
  2. Pour black beans and sweet corn into two separate bowls
  3. Microwave each for 2 minutes to heat up
  4. Heat two tablespoons of olive oil in a large pan on medium-high heat
  5. Toss bell pepper and onion into pan
  6. Season with salt and pepper for taste
  7. Sauté until bell pepper and onion are soft
  8. Slice open avocado and scoop avocado into a bowl
  9. Add 1 teaspoon of garlic powder to avocado
  10. Smash avocado with a fork and season with salt
  11. On a large plate, combine 1/2 cup of reheated brown rice, 1/2 cup of baked chicken, 1/4 cup of bean, 1/4 cup of corn, 1/2 cup sautéed veggies, 1/4 cup of avocado