Description
Hearty and flavorful chicken burrito bowls featuring seasoned grilled chicken, rice, beans, vegetables and toppings for a customizable Tex‑Mex meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 2 cups cooked rice (white, brown or cilantro‑lime rice)
- 1 cup black beans or pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, canned or frozen)
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, sliced or diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Sour cream or Greek yogurt, for topping (optional)
- Shredded cheese (cheddar or Mexican blend), for topping (optional)
Instructions
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper.
- Rub chicken with 1 tablespoon olive oil then sprinkle spice mix evenly on both sides.
- Heat a grill or skillet over medium‑high heat. Add chicken and cook 5–7 minutes per side until internal temperature reaches 165 °F (74 °C). Remove, rest for 5 minutes, then slice.
- While chicken cooks, divide rice among 4 bowls. Top each with beans, corn, diced bell pepper and chopped red onion.
- Add sliced chicken on top of each bowl.
- Garnish with avocado, cilantro, a squeeze of lime juice, and optional toppings like sour cream and cheese.
- Serve immediately, allowing guests to mix flavors as they like.
Notes
- Swap rice for cauliflower rice or quinoa to make it low‑carb or gluten‑free.
- For extra flavor, marinate chicken in lime juice, garlic and spices for 30 minutes before cooking.
- Add pico de gallo, salsa verde or hot sauce for more heat.
- Meal‑prep tip: Store ingredients separately in meal‑prep containers for up to 4 days; assemble just before eating.
- Use leftover rotisserie chicken for a quicker version.