Shredded Chicken and Black Bean Burrito Bowl with Avocado Salsa

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A vibrant Mexican-inspired bowl featuring tender shredded chicken, black beans, and a zesty avocado salsa for a fresh finish. This Mexican-inspired rice and grain recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (about 1 lb) chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cooked black beans
• 2 cups cooked brown rice
• 1 medium ripe avocado
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 clove minced garlic
• 1 small, seeded and minced jalapeño pepper
• 1/4 tsp salt for salsa

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 large chicken breasts with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Place chicken in the skillet and cook for 5-6 minutes per side until cooked through and golden brown on the outside.
2. Step 2: Remove chicken from skillet and let rest for 5 minutes. Shred using two forks into bite-sized pieces.
3. Step 3: In a small bowl, combine 1 ripe avocado diced, 2 tbsp fresh lime juice, 1/4 cup chopped cilantro, 1/4 cup diced red onion, 1 small minced jalapeño (seeded), 1 minced garlic clove, and 1/4 tsp salt. Mix gently until well combined and creamy.
4. Step 4: To assemble, divide 2 cups cooked brown rice evenly among 4 bowls. Top each with 1/4 cup cooked black beans and shredded chicken. Spoon avocado salsa over the top and serve immediately.