Spicy Chicken Burrito Bowl (Printer-Friendly)

Vibrant Tex-Mex bowl with spicy grilled chicken, rice, black beans, corn, and fresh salsa toppings.

# What You’ll Need:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp cayenne pepper
11 - Juice of 1 lime

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt

→ Beans & Corn

15 - 14 oz can black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh, frozen, or canned and drained

→ Salsa & Toppings

17 - 1 cup fresh tomato salsa, store-bought or homemade
18 - 1 ripe avocado, sliced
19 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
20 - Fresh cilantro leaves for garnish
21 - Lime wedges for serving

# How to Make It:

01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lime juice. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, preferably longer.
02 - Rinse rice under cold water until clear. In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through with charred exterior. Let rest for 5 minutes, then slice thinly.
04 - In a small saucepan over low heat, warm the black beans and corn together, stirring occasionally until heated through.
05 - Divide cooked rice among 4 bowls. Top each bowl with sliced chicken, warmed black beans, corn, and fresh tomato salsa. Add avocado slices and cheese if desired. Garnish with fresh cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • Everything cooks in under an hour, so you can have a restaurant quality dinner on a busy night without the takeout guilt.
  • The spice blend is bold enough to wake up your taste buds but flexible enough to dial up or down depending on who is eating.
  • Leftovers actually taste better the next day once all the flavors meld together in the fridge.
  • You can prep the chicken and rice ahead, then just assemble bowls when hunger strikes.
02 -
  • Do not skip the resting time after grilling the chicken, cutting into it too soon will flood your cutting board with all the flavorful juices.
  • Rinse the rice thoroughly before cooking, otherwise you will end up with sticky clumps instead of light, fluffy grains.
  • If your skillet is not hot enough, the chicken will steam instead of char, and you will miss out on that smoky crust.
  • Taste your salsa before adding it, some store bought versions are very salty and you might need to hold back on extra seasoning.
03 -
  • Marinate the chicken the night before for deeper flavor, the lime and spices work their magic while you sleep.
  • Use a meat thermometer to check for 165 degrees Fahrenheit, it takes the guesswork out and guarantees perfectly cooked chicken every time.
  • Toast your spices in a dry pan for 30 seconds before mixing the marinade, the aroma will blow your mind and the flavor will be even bolder.
  • If you have leftover rice, spread it on a baking sheet to cool quickly, then store it in the fridge to prevent bacteria growth.
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