There were nights when drive-thru burrito bowls were my only option — until I realized I could make them at home, faster and healthier. This recipe became a weekly staple. I can prep everything ahead of time, and each family member builds their own bowl, just how they like it. No complaints, no leftovers — just happy bellies.

Ingredients:

• 1 lb boneless skinless chicken breasts, diced

• 1 tbsp olive oil

• 1 packet taco seasoning (or 2 tbsp homemade mix)

• 2 cups cooked rice (white, brown, or cauliflower)

• 1 cup canned black beans, drained and rinsed

• 1 cup corn (frozen or canned)

• 1 cup cherry tomatoes, halved

• 1 avocado, diced

• 1/4 cup red onion, diced

• 1/4 cup shredded cheese (optional)

• Fresh lime wedges, cilantro, and salsa for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chicken and season with taco seasoning. Cook 6–8 minutes until browned and cooked through.

2. Warm black beans and corn in a small saucepan or microwave.

3. In bowls, layer rice, chicken, beans, corn, tomatoes, avocado, onion, and cheese.

4. Top with salsa, lime juice, and fresh cilantro. Serve immediately or store for meal prep.

Nutrition (per serving, serves 4):

• Calories: 430

• Protein: 32g

• Carbs: 28g

• Fat: 21g

• Fiber: 6g