Chicken burrito bowl
585 cals, 44p, 45c, 21f (per meal)
1 tsp (6g)
1 cup (260g)
1 can(s) (439g)
1 pouch (~5.6 oz) (158g)
1 lbs (448g)
4 tbsp, chopped (40g)
2 tbsp (30mL)
1 cup shredded (112g)
4 tbsp (48g)
1 cup shredded (47g)
1
Heat 2 tablespoon olive oil over medium high heat; add onions and cook and stir until they start to soften, 3 or 4 minutes.
2
Season diced chicken with 1 teaspoon of kosher salt. Add chicken to pan and cook over medium high heat until chicken has started to brown, about 5 minutes. Remove chicken from pan.
3
Prepare the rice mix as directed on the package. Stir in cooked chicken, black beans and cheese; heat through. Top with salsa, sour cream, lettuce when ready to serve.