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Chicken Burrito Bowl

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Chicken Burrito Bowls combine smoky seasoned chicken, cilantro-lime rice, black beans, corn, salsa, avocado, and colorful toppings in one satisfying meal. They are easy to customize and ideal for quick dinners or meal prep.

Ingredients

  • 1 1/2 lb boneless, skinless chicken breasts or chicken thighs
  • 1 cup long-grain white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lime juice, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt, divided, or to taste
  • 1/2 teaspoon black pepper
  • 2 cups chopped romaine lettuce, optional
  • 1 cup pico de gallo or fresh salsa
  • 1 avocado, sliced or diced
  • 1/2 cup shredded cheese
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  1. Season the chicken with the olive oil, 2 tablespoons lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until thoroughly coated.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on both sides and the thickest part reaches an internal temperature of 165°F (74°C).
  3. Transfer the cooked chicken to a cutting board and let it rest for several minutes before slicing or chopping into bite-sized pieces.
  4. Meanwhile, prepare the rice according to the package directions.
  5. Fluff the cooked rice with a fork and stir in the remaining lime juice, chopped cilantro, and a small pinch of salt.
  6. Warm the drained black beans and corn if desired and prepare the remaining toppings.
  7. Divide the cilantro-lime rice among four bowls. Arrange the sliced chicken, black beans, and corn over the rice.
  8. Top each bowl with optional romaine lettuce, pico de gallo or salsa, avocado, shredded cheese, and sour cream or Greek yogurt.
  9. Finish with additional fresh cilantro and a squeeze of lime juice, then serve.

Notes

  • Chicken thighs provide especially juicy results, while chicken breasts are a leaner option.
  • Brown rice, quinoa, cauliflower rice, or another grain can replace the white rice.
  • For extra heat, add cayenne or chipotle powder to the chicken and garnish with jalapeños or hot salsa.
  • Add sautéed bell peppers and onions, roasted zucchini, tomatoes, lettuce, or grilled vegetables for extra produce.
  • Black beans can be replaced with pinto beans or a combination of both.
  • For a lighter bowl, replace some or all of the rice with chopped romaine or cauliflower rice.
  • Chipotle yogurt sauce, avocado crema, salsa verde, or lime yogurt sauce can be added for extra flavor.
  • For meal prep, store chicken, rice, beans, and corn together and keep avocado, lettuce, salsa, cheese, and creamy toppings separate.
  • Store cooked components in airtight containers in the refrigerator for up to 3–4 days.
  • Reheat the chicken, rice, beans, and corn thoroughly, then add the cold toppings immediately before serving.

Nutrition

Find it online: https://thefamilycooking.com/chicken-burrito-bowl/