Chicken Burrito Bowl
This Chicken Burrito Bowl is a customizable, flavor-packed meal made with juicy seasoned chicken, rice, beans, veggies, and all your favorite Tex-Mex toppings. Great for weeknight dinners or meal prep, it’s healthy, hearty, and endlessly versatile!
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp oregano
- Salt and pepper to taste
- Juice of 1 lime
For the Bowls:
- 2 cups cooked rice white, brown, or cilantro lime rice
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup cherry tomatoes halved
- 1 avocado diced
- ½ cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- Optional toppings: sour cream salsa, hot sauce, lime wedges
Instructions
Season and Cook Chicken:
- Rub chicken with olive oil, lime juice, and spices (chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper).
- Heat a skillet over medium-high heat and cook chicken for 5–7 minutes per side or until fully cooked (internal temp 165°F/74°C).
- Let rest for 5 minutes, then slice or dice.
Prepare the Bowl Base:
- In each bowl, add a base of cooked rice.
Assemble the Bowls:
- Top rice with cooked chicken, black beans, corn, tomatoes, avocado, onion, cheese, and cilantro.
Add Toppings:
- Drizzle with lime juice or top with sour cream, salsa, or your favorite hot sauce.
Notes
- Meal prep tip: Store ingredients separately and assemble when ready to eat to keep things fresh.
- Make it low-carb by swapping rice for cauliflower rice or chopped lettuce.
- Add grilled bell peppers or zucchini for extra veggies.
- For a smoky twist, use chipotle powder or smoked paprika.
- Leftover chicken from tacos or fajitas? Perfect for this bowl!