Gochugaru Chicken Burrito Bowl

Ingredients

• 12 oz boneless skinless chicken breast
• 1.5 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 2 cloves garlic
• 1 tbsp olive oil
• 1 medium bell pepper
• 0.5 medium red onion
• 2 cups cooked rice
• 1 cup canned black beans (drained and rinsed)
• 0.5 cup plain Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey(optional)
• 0.25 tsp salt(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (about 15 minutes): Slice chicken into bite-size pieces. Mince garlic. Slice bell pepper and red onion.

2. 2

   Cook chicken (about 10 minutes): Heat olive oil in a skillet over medium-high heat. Add chicken, gochugaru, soy sauce, garlic, and black pepper (and salt if needed). Cook, stirring, until chicken is cooked through and lightly browned, about 8–10 minutes.

3. 3

   Sauté peppers and onion (about 5 minutes): Add bell pepper and red onion to the same skillet and sauté until crisp-tender, about 3–5 minutes.

4. 4

   Warm beans and assemble (about 5 minutes): Warm black beans in the skillet or microwave. Divide rice into bowls, top with chicken and peppers, add beans, and spoon yogurt sauce over the top. Serve immediately.