Easy, Healthy Breakfast Burrito Bowl Recipe

Name: Easy, Healthy Breakfast Burrito Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless, skinless chicken breast; 1 teaspoon chili powder; 1 teaspoon ground cumin; Kosher salt; 2 tablespoons olive oil; 1 cup small diced red onion; 1 cup cooked black beans, drained and rinsed if canned; 1 cup corn kernels, fresh or frozen; 2 large eggs; 1 small head butter lettuce; 1 cup Spanish rice (recipe link in intro); 1/2 cup crumbled Cotija cheese; Mexican crema or sour cream; 1/2 cup Pico de Gallo Salsa (recipe link in intro); Cilantro sprigs; Tortilla chips, for serving (optional)

Servings: persons

1 boneless, skinless chicken breast
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 cup small diced red onion
1 cup cooked black beans, drained and rinsed if canned
1 cup corn kernels, fresh or frozen
2 large eggs
1 small head butter lettuce
1 cup Spanish rice (recipe link in intro)
1/2 cup crumbled Cotija cheese
Mexican crema or sour cream
1/2 cup Pico de Gallo Salsa (recipe link in intro)
Cilantro sprigs
Tortilla chips, for serving (optional)

1
Cut the chicken breast in half lengthwise.
2
Blend together the chili powder and ground cumin.
3
Season the chicken breast halves all over with salt, then sprinkle on all sides with the chili powder mixture.
4
Warm 1 tablespoon of the oil in a nonstick or cast iron frying pan over medium-high heat until it shimmers.
5
Carefully lay the chicken in the pan, smooth side down.
6
Cook until the edges look golden brown, 3 to 4 minutes.
7
Flip and cook until the chicken is cooked through, another 3 to 4 minutes.
8
Transfer the chicken to a plate and set aside.
9
Add 1 tablespoon of olive oil to the pan and reduce the heat to medium.
10
Add the red onion and cook until translucent, about 5 to 7 minutes (reduce the heat if the onion shows signs of browning).
11
Add the black beans and corn and season with salt.
12
Cook until all ingredients are heated through; remove from the heat and let cool slightly.
13
Meanwhile, warm the remaining 1 tablespoon of olive oil in a nonstick frying pan over medium heat.
14
When it shimmers, add the eggs and fry until set, bubbly, and brown on the edges, about 3 minutes.
15
To assemble, line two serving bowls with lettuce leaves.
16
Top with the black bean mixture, Spanish rice, chicken, Cotija cheese, sour cream, Pico de Gallo, and cilantro.
17
Serve with optional tortilla chips.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 boneless, skinless chicken breast, 1 teaspoon chili powder, 1 teaspoon ground cumin, Kosher salt, and more.

Yes, Easy, Healthy Breakfast Burrito Bowl Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!