Print

Easy Chicken Burrito Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Chicken Burrito Bowls combine seasoned chicken, fluffy rice, black beans, corn, fresh vegetables, cheese, avocado, and salsa in a colorful and satisfying meal. They are easy to customize and ideal for quick dinners or meal prep.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 3 cups cooked white or brown rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 1/2 cups corn, cooked and drained
  • 2 cups chopped romaine lettuce
  • 1 cup diced tomatoes
  • 1 large avocado, diced
  • 1 cup shredded cheddar or Mexican-blend cheese
  • 1/4 cup chopped fresh cilantro
  • 1 cup salsa
  • 1/2 cup sour cream, optional
  • 1 lime, cut into wedges

Instructions

  1. Pat the chicken dry with paper towels. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  2. Drizzle the chicken with 1 tablespoon olive oil and the fresh lime juice. Rub the seasonings evenly over all sides.
  3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for about 5 to 7 minutes per side, depending on thickness, until browned and the thickest part reaches an internal temperature of 165°F (74°C).
  5. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or dicing into bite-sized pieces.
  6. While the chicken cooks, warm the cooked rice, black beans, and corn. Prepare the lettuce, tomatoes, avocado, cilantro, cheese, salsa, and other toppings.
  7. Divide the warm rice among 4 bowls. Top each portion with black beans, corn, and seasoned chicken.
  8. Add the romaine lettuce, diced tomatoes, avocado, and shredded cheese to each bowl.
  9. Spoon salsa over the bowls and add sour cream if desired.
  10. Finish with fresh cilantro and serve with lime wedges for squeezing over the top.

Notes

  • Boneless, skinless chicken thighs can replace chicken breasts for a juicier result.
  • For additional heat, add cayenne pepper or crushed red pepper flakes to the chicken seasoning or serve with jalapeños or hot sauce.
  • For a lighter bowl, replace some or all of the rice with chopped romaine lettuce or cauliflower rice.
  • Bell peppers, onions, zucchini, shredded cabbage, pico de gallo, or jalapeños can be added for extra vegetables and flavor.
  • For cilantro-lime rice, mix the cooked rice with fresh lime juice, chopped cilantro, and a pinch of salt.
  • For meal prep, store the chicken, rice, beans, and corn separately from cold toppings such as lettuce, avocado, salsa, and sour cream.
  • Refrigerate cooked chicken and other cooked components in airtight containers for 3 to 4 days.
  • Reheat the chicken, rice, beans, and corn until thoroughly hot, then add the fresh toppings just before serving.

Nutrition

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