Chicken, Black Bean and Brown Rice Burrito Bowl (Easy, WW Friendly)

When I was working in the corporate world, Chipotle was my go-to lunch spot. I genuinely thought I was making a healthy choice—I skipped the tortilla, chose the burrito bowl, loaded it with brown rice, black beans, and grilled chicken. Seemed reasonable. Then I started looking more carefully at what I was actually eating, and I was shocked. A fully loaded burrito bowl with cheese can easily top 900 calories. Even my stripped-down version was doing more damage than I realized.

So I started making my own at home. This recipe from Dr. Mehmet Oz’s cookbook Food Can Fix It (affiliate link) gives you the same flavors—the roasted corn salsa, the seasoned chicken, the black beans and rice—for about 390 calories and 6 WW Points.

And honestly? I like this version better. The homemade corn salsa alone is worth making.

Why I Love This Recipe

• 390 calories and 6 WW Points for a bowl that tastes like a restaurant meal
• The homemade corn salsa — roasted corn, tomato, jalapeño, lime—is a game changer.
• Ready in 25 minutes including roasting the corn.
• Easy shortcuts available — rotisserie chicken and jarred salsa make this even faster.
• Completely customizable — vegetarian, vegan, lower Points—it all works.

Ingredients and Substitutions

• Frozen corn — roasted in the oven until golden for the corn salsa. Don’t skip the roasting — it concentrates the flavor and adds a slight char that makes a real difference. Fresh corn cut from the cob works beautifully in summer. Canned corn, well-drained, works in a pinch.
• Roma tomato, diced — for the salsa. Any ripe tomato works; just remove excess seeds and liquid so the salsa isn’t watery.
• Red or white onion, diced — just a small amount for the salsa. A little goes a long way.
• Fresh lime juice — brightens everything in the salsa. Fresh is worth it here.
• Fresh cilantro, chopped — some goes into the salsa, the rest is for garnish. If you’re not a cilantro fan, flat-leaf parsley works as a substitute.
• Jalapeño, minced, ribs and seeds removed — adds heat without overwhelming the bowl. Leave the seeds in for more heat, or skip the jalapeño entirely for a mild version.
• Salt and ground cumin — the seasoning backbone of the corn salsa.
• Boneless, skinless chicken breast — grilled on an outdoor grill or an indoor grill pan (affiliate link). For the fastest version, use rotisserie chicken breast — skip the cooking entirely and go straight to building the bowl. For a vegetarian version, skip the chicken entirely and double the beans. Firm tofu, seasoned and pan-seared, is also great here.
• Cooked brown rice — the base of the bowl. Use microwavable pouches for speed. To lower Points significantly, substitute cauliflower rice for all or part of the rice.
• Canned black beans, drained and rinsed — a great source of plant protein and fiber. Pinto beans or kidney beans substitute well.
• Shredded cheddar cheese — divided between two bowls. Use reduced-fat cheddar to save 1 WW Point per serving. Skip the cheese entirely for a vegan version, or use a non-dairy cheese.
• Avocado, sliced, or prepared guacamole — optional but delicious. Adding avocado contributes approximately 130 calories, 12g of fat, and 3 additional WW Points per serving. Track accordingly.

Shortcut: Not feeling the homemade salsa? Trader Joe’s Cowboy Caviar (or any corn salsa from a jar) is an excellent substitute and saves significant prep time.

WW Points and Calories

Each bowl has 390 calories and 6 WW Points (without avocado).

To see your personalized WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Old WW plan: 10 PointsPlus

How to Make Black Bean, Chicken and Rice Burrito Bowls, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 375F degrees.

Step 3: Spray a baking sheet (affiliate link) with non-stick cooking spray and add corn. Roast corn 13-15 minutes, or until golden brown.

Step 4: Grill chicken 3-5 minutes per side, or until done. Chicken can also be cooked indoors in a grill pan (affiliate link) over medium-high heat.

Or you can skip the cooking and use skinless rotisserie chicken breast instead. Cut cooked chicken into bite-size pieces.

Step 5: Combine roasted corn, tomato, onion, lime juice, jalapeno, cumin, salt, and 1 tablespoon of cilantro in a small bowl (affiliate link).

Step 6: Arrange the rice, beans, chicken, corn salsa, and avocado (if using) into two bowls.

Step 7: Top with shredded cheese.

Step 8: Garnish with remaining cilantro and avocado, or guacamole, if desired.

Tips for Success

• Roast the corn — don’t skip it. Frozen corn tossed straight into a salsa tastes flat. A quick roast in the oven transforms it. The slightly charred edges are where the flavor is.
• Let the chicken rest before cutting. Even a few minutes makes a difference — the juices redistribute and the chicken stays moist.
• Make the salsa ahead. The corn salsa actually improves after 30 minutes as the flavors meld. Make it first while the oven preheats, and it’ll be perfectly seasoned by the time everything else is ready.
• Use the jarred salsa shortcut confidently. Trader Joe’s Cowboy Caviar or any good corn salsa from a jar is a perfectly legitimate substitute. This bowl is still well above restaurant quality even with that shortcut.
• Serve over greens to bulk it up. A bed of shredded romaine or mixed greens under the bowl ingredients adds volume and crunch for zero extra Points.

Storing

Store bowl components separately in airtight containers in the refrigerator for up to 3 days. The corn salsa keeps especially well and may be even better the next day. Reheat the rice and chicken before assembling; keep the salsa, avocado, and cheese cold until serving. Don’t store assembled bowls — the components hold much better separately.

If you’ve made this Black Bean Burrito Bowl with Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Food Can Fix It: The Superfood Switch to Fight Fat, Defy Aging, and Eat Your Way Healthy (affiliate link) by Dr. Mehmet Oz

Frequently Asked Questions

Can I use jarred salsa instead of making the corn salsa?
Absolutely. Any corn salsa you like works here—Trader Joe’s Cowboy Caviar is my favorite shortcut. Regular tomato salsa also works if that’s what you have; it just gives a slightly different flavor profile.

Can I make this vegetarian?
Yes—skip the chicken and double the black beans. Firm tofu, cubed and pan-seared with a little cumin and garlic, is also a great protein option. Track any substitutions in the WW app.

Does the avocado make a big Points difference?
It adds about 3 WW Points per serving (and approximately 130 calories and 12g fat), so it is worth knowing before you add it. A smaller amount—a few slices rather than half an avocado—gives you the creaminess with less impact.

Can I meal prep this for the week?
The components prep beautifully in advance. Cook a batch of rice, grill or prep the chicken, make the corn salsa, and portion the beans. Assemble to order at mealtime for the freshest result. Keep avocado and cheese separate until serving.

More WW Friendly Bowl and Black Bean Recipes

• Quinoa and Black Bean Southwestern Skillet
• Zesty Shrimp and Black Bean Salad
• Black Bean and Cheese Nachos
• Creamy Chili Corn Black Bean Soup
• Hot + Cold Chicken Brown Rice Bowl
• Easy Salmon Power Bowl