About this recipe
This is the burrito bowl when you want something lighter and crunchier. Lettuce carries the toppings, and a spoon of yogurt cools the spice.
Chicken cooks in one skillet while you rinse the beans and chop the greens. Dinner or lunch lands in under 30 minutes.
Skip a big rice mound. A small scoop is fine if you want more bulk, but the salad already eats like a full plate.
SEASON THE CHICKEN
Step 1
Toss chicken with chili powder, cumin, and salt until evenly coated.
COOK
Step 2
Heat olive oil in a large skillet over medium-high until shimmering. Add chicken in a single layer.
Step 3
Cook, stirring once or twice, until browned and 165°F in the thickest piece, 8 to 10 minutes.
Step 4
In the last 2 minutes, push chicken aside. Warm black beans and corn in the pan over medium-high until hot, about 2 minutes.
ASSEMBLE
Step 5
Divide lettuce among four bowls. Add a small scoop of rice if using. Top with chicken, beans, corn, salsa, and about 2 tablespoons yogurt each.
Step 6
Squeeze lime over each bowl and serve.
Tips
Pack lettuce separately for meal prep so it stays crisp. Add yogurt when you eat.
Drain and rinse the beans well so the salad does not taste canned.
Swaps
Greek yogurtLight sour cream
Same spoonful. Slightly richer, a little less protein.
RomaineShredded cabbage
Crunchier and holds up better for next-day lunch.
Equipment
large skillet · cutting board · instant-read thermometer
Explore this recipe
Browse related Explore collections that match this plate.
