This protein heavy breakfast bowl is a great way to use up leftover chicken, plus the rice is a perfect vehicle to soak up the runny egg yolk.
I love a good savory breakfast, especially one that will give me enough energy to bring on the rest of the day like this breakfast rice bowl. This protein heavy breakfast bowl is a great way to use up leftover chicken, plus the rice is a perfect vehicle to soak up the runny egg yolk.
Chicken – I use shredded chicken breasts in this recipe though they can be swapped with any leftover shredded rotisserie chicken or grilled chicken. I roast the chicken topped with a piece of parchment paper to keep them from drying out as they bake.
Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
Eggs – While I love a fried sunny-side up on top of this bowl feel free to substitute with your favorite egg preparation of choice.
Black beans – Using dried beans takes some extra work since they need to be soaked prior to cooking but they are delicious. I typically use canned black beans in my recipes for a shortcut. Drain the beans of the liquid from the can and rinse in water prior to using.
How to Make Shredded Chicken and Rice Breakfast Bowl
Cook rice. Bring the rice and 3 cups water to a boil over medium heat. Once boiling, cover the pot and reduce the heat to medium-low. Cook until all the water has been absorbed and the rice is tender.
Add lime and cilantro to rice. Squeeze the lime juice into the rice, then fluff the cilantro into the rice using a fork.
Season chicken. Heat the oven to 400°F. Toss chicken in olive oil, chili powder, kosher salt and pepper. Lay the chicken on a baking sheet and cover with a sheet of parchment paper.
Bake the chicken. Bake for 20 minutes or until tender and cooked through. Set the chicken aside to cool. Once cool to the touch shred the chicken with fingers or using two forks.
Heat beans. In a small saucepan over medium-low heat, add the black beans, stirring occasionally until heated through. Set aside.
Crack an egg into pan. Heat a medium skillet over medium heat. Spray the pan lightly with vegetable oil then crack egg into the skillet. Let the egg gently cook without moving it.
Cook the egg. Cook until the egg whites have set and the yolk is still runny, about 3 to 5 minutes. Repeat with additional eggs.
Serve. To serve, divide the rice among four bowls. Top with black beans, shredded chicken, salsa, tomato, avocado and fried egg. Serve immediately.
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