Description
These Chicken Burrito Bowls are a customizable, healthy meal packed with juicy, seasoned chicken, rice, black beans, corn, and all your favorite toppings. Perfect for a quick lunch or dinner, they offer a fresh and filling option that’s bursting with flavor.
Ingredients
For the Chicken Burrito Bowls:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 1 ½ cups water or chicken broth (for cooking the rice)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
- Optional toppings:
- Shredded cheese (cheddar, mozzarella, or a Mexican blend)
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Jalapeños, sliced
- Hot sauce
Instructions
Start by preparing the chicken. If the chicken breasts are thick, you can slice them horizontally into thinner pieces to ensure they cook evenly and more quickly. Alternatively, you can use a meat mallet to pound the chicken breasts to an even thickness.
In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Rub this spice mixture all over the chicken breasts. Drizzle the chicken with olive oil to help the seasoning stick and to keep the chicken moist as it cooks.
Heat a large skillet or grill pan over medium-high heat. Once hot, place the chicken in the pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips or bite-sized pieces.
While the chicken is cooking, prepare the rice. In a medium saucepan, bring 1 ½ cups of water or chicken broth to a boil. Add the rice and a pinch of salt, then reduce the heat to low and cover the pan. Let the rice cook for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork once it’s done.
While the chicken and rice are cooking, dice the red bell pepper, yellow onion, and chop the cilantro. Set the vegetables aside. If you’re using frozen corn, you can heat it up in the microwave or on the stovetop for a few minutes to bring it to room temperature.
Now that all the components are prepared, it’s time to assemble the burrito bowls. Start by placing a generous scoop of rice at the bottom of each bowl. Next, add a portion of the seasoned chicken on top of the rice.
Add your black beans, corn, diced red bell pepper, and yellow onion. You can either arrange these ingredients in sections for a visually appealing presentation or mix them together for a more blended effect.
Once all the ingredients are in place, it’s time to add your favorite toppings. Sprinkle a little shredded cheese on top if you like it melty, or add a dollop of sour cream or Greek yogurt for creaminess.
For a fresh touch, squeeze lime wedges over the bowl and garnish with freshly chopped cilantro. If you like a bit of heat, top with sliced jalapeños or drizzle with your favorite hot sauce. For extra flavor, serve the bowls with a side of guacamole or salsa.
Serve the Chicken Burrito Bowls immediately, or pack them for lunch later. The flavors will continue to meld together as they sit, making this a great make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 500-550 kcal
- Fat: 15-20g
- Carbohydrates: 45-50g
- Protein: 40-45g