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Chicken Burrito Bowl Recipe

Mexican · Main course · 35 min total

A vibrant and customizable bowl with seasoned chicken, cilantro lime rice, black beans, corn, and fresh toppings, perfect for a quick and healthy weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups water
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup salsa
• 1 avocado, sliced
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese

Instructions

1. Season chicken breasts with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat olive oil. Cook chicken for 6-7 minutes per side until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
2. Meanwhile, in a medium saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until tender. Remove from heat, fluff with a fork, and stir in cilantro and lime juice.
3. In a small bowl, mix black beans and corn. Microwave for 1-2 minutes until warm, or heat in a small skillet.
4. Assemble bowls: divide cilantro lime rice among 4 bowls. Top with sliced chicken, black bean-corn mixture, salsa, avocado slices, sour cream, and shredded cheese.

Tips

• Customize with toppings like diced tomatoes, jalapeños, or hot sauce.
• Store leftovers separately in airtight containers in the fridge for up to 3 days.
• To make ahead, prep components and assemble just before serving.

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