Ingredients Meat & Poultry Chicken Chicken Breast Recipes Healthy Chicken Burrito Bowl Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 25 mins Total Time: 40 mins Servings: 4 Versatility is the name of the game in this deconstructed Healthy Chicken Burrito Bowl: the simple cilantro-lime marinade works just as well for fish and shrimp as it does for chicken, and the rice and beans can be switched out for your favorite grains and legumes. Ingredients 3 tablespoons fresh lime juice, plus wedges for serving 2 teaspoons minced garlic ¼ cup roughly chopped cilantro leaves, plus whole leaves for serving ⅓ cup safflower or other neutral-flavored oil Kosher salt and freshly ground pepper 2 cups shredded red cabbage 4 small boneless, skinless chicken breast halves (1 ½ pounds) 2 cans (15 ounces each) black or pinto beans, drained and rinsed 1 cup frozen corn kernels, thawed 3 cups cooked brown or white rice 1 avocado, peeled, pitted, and sliced Salsa or hot sauce, for serving Directions In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes. Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces. To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro. Rate it Print