Description
Mexican-inspired Chicken Burrito Bowl delivers a perfect harmony of zesty flavors and wholesome ingredients. Packed with grilled chicken, fresh salsa, black beans, and cilantro-lime rice, this bowl promises a delightful culinary journey you’ll savor with every satisfying bite.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon (15 ml) olive oil
- 1 (15-oz/425 g) can black beans, drained and rinsed
- 2 cups cooked white or brown rice (or cauliflower rice for low-carb)
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, sliced
- 1 cup cherry tomatoes, diced
- ½ cup shredded cheddar or monterey jack cheese
- ½ cup sour cream or greek yogurt
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup salsa or pico de gallo
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- Lime wedges, for serving
Instructions
- Marinade Preparation: Whisk olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and lime juice in a mixing bowl. Thoroughly coat chicken pieces in the vibrant spice blend, ensuring complete coverage.
- Protein Searing: Ignite a skillet over medium-high heat and strategically place marinated chicken. Cook each side meticulously for 5-7 minutes, achieving a golden-brown exterior and ensuring internal temperature reaches 165°F. Allow chicken to rest briefly before slicing into appetizing strips.
- Bowl Construction: Layer a foundation of fluffy rice, creating a canvas for subsequent ingredients. Artfully distribute black beans and sweet corn across the base. Arrange sliced chicken atop the grains with precision.
- Garnish and Finish: Crown the bowl with a colorful array of cherry tomatoes, creamy avocado chunks, thinly sliced red onion, crumbled cheese, and a generous sprinkle of fresh cilantro. Each addition contributes texture, flavor, and visual appeal to the final composition.
Notes
- Let chicken sit in the spice mixture for 15-30 minutes before cooking to enhance depth of taste and tenderness.
- Use a meat thermometer to ensure chicken reaches exactly 165°F, preventing dryness while guaranteeing food safety.
- Swap white rice for cauliflower rice for low-carb option, use dairy-free cheese for vegan version, or add extra protein with quinoa base.
- Cook extra chicken and store in refrigerator for 3-4 days, making future burrito bowls faster and easier to assemble.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg