This burrito bowl packs protein, relying on RightRice that’s a blend of lentils and chickpeas. It’s topped off with lots of colorful components, with tender chicken, creamy avocado, and lime dressing.
What You Get
Achiote marinated chicken breasts
RightRice veggie grain blend
Cooked black beans
Toasted pepitas (pumpkin seeds)
What You’ll Need
Makes 3 servings
20 minutes active
45 minutes total
Preheat the oven to 400°F. Line a sheet pan with foil.
Place the chicken breasts on the prepared pan, drizzle with 2 tablespoons olive oil, and season with salt on both sides. Transfer the pan to the oven and roast until the chicken is no longer pink at the center, 25 to 30 minutes. Transfer to a board and let rest before slicing across the grain.
Meanwhile, in a small saucepan, bring 1⅓ cups water to a boil. Add the vegetable rice, stir to combine, and return to a boil. Then remove from heat, cover with a lid, and let rest until tender, 12 minutes. Fluff with a fork and set aside.
In a large bowl, toss 2 cups of the kale with 2 tablespoons of the cilantro-lime dressing and season with salt. Reheat the beans in the microwave, 1 minute. Peel, pit, and dice the avocado.
Heap the vegetable rice into bowls, and top with the beans, chicken, avocado, and dressed kale. Sprinkle with the pepitas, drizzle with the remaining cilantro-lime dressing, and serve warm.