Chicken & black bean burrito bowl
A Mexican dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Mexican
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Chicken thigh (boneless)480 g (120 g)
- Canned black beans320 g (80 g)
- White rice (long grain)280 g (70 g)
- Canned sweetcorn160 g (40 g)
- Avocado160 g (≈ 1 avocado) (40 g)
- Lime32 g (≈ 0.5 lime) (8 g)
- Ground cumin8 g (2 g)
Method
- Cook rice.
- Fry chicken with cumin 8 minutes; warm beans and corn alongside.
- Build bowls with avocado and lime.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
💪 Protein-packed · 🌾 Fibre-rich
- kcal
- 574
- protein
- 36 g
- fat
- 12 g
- carbs
- 80 g
- sugar
- 2 g
- fibre
- 10 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes