Print

Chicken Burrito Bowl: Your Guide to a Delicious & Healthy Meal

Print Recipe

Flavorful and customizable Chicken Burrito Bowls packed with seasoned chicken, rice, black beans, corn salsa, and your favorite toppings! A healthy and delicious meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • Salt and pepper to taste
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup chopped cilantro (optional)
  • 1 lime, juiced (optional)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup water
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • Salt to taste
  • 1 cup frozen corn, thawed
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Guacamole or avocado slices
  • Salsa
  • Hot sauce
  • Chopped green onions
  • Lime wedges

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub the spice mixture all over the chicken breasts.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side, or until cooked through (165°F/74°C internal temperature).
  3. Remove chicken from skillet and let rest for a few minutes. Shred or dice the chicken and set aside.
  4. Cook the Rice: Rinse the rice under cold water until the water runs clear.
  5. In a medium saucepan, heat olive oil over medium heat. Add the rinsed rice and cook for about 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  6. Pour in the chicken broth and add the salt. Bring the mixture to a boil.
  7. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
  8. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes.
  9. Fluff the rice with a fork. If desired, stir in the chopped cilantro and lime juice for extra flavor. Set aside.
  10. Prepare the Black Beans: Rinse and drain the canned black beans.
  11. In a small saucepan, combine the rinsed black beans, water, cumin, chili powder, and salt.
  12. Bring the mixture to a simmer over medium heat.
  13. Reduce the heat to low and simmer for about 10-15 minutes, stirring occasionally, until the beans are heated through and slightly softened. Mash some of the beans with a fork if desired. Set aside.
  14. Make the Corn Salsa: In a medium bowl, combine the thawed corn, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), and chopped cilantro.
  15. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  16. Pour the dressing over the corn mixture and toss to combine. Taste and adjust seasonings. Set aside.
  17. Assemble the Burrito Bowls: Start with a base of rice in each bowl. Top with shredded or diced chicken, black beans, and corn salsa. Add your desired toppings (shredded cheese, sour cream, guacamole, salsa, hot sauce, green onions, lime wedges).
  18. Serve immediately and enjoy!

Notes

  • For spicier chicken, increase the amount of chili powder and/or add a pinch of cayenne pepper to the spice rub.
  • Adjust the amount of jalapeño in the corn salsa to your preferred level of heat.
  • Feel free to substitute brown rice or quinoa for the white rice. Adjust cooking time accordingly.
  • This recipe is easily customizable. Add or substitute any of your favorite burrito bowl ingredients!

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