Description
These Chicken Burrito Bowls are a delicious, easy-to-make meal packed with spiced chicken, cilantro-lime rice, fresh toppings, and bold, satisfying flavors. Perfect for weeknight dinners, meal prep, or serving a crowd!
Ingredients
For the Chicken:
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1 lb boneless, skinless chicken breasts
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1 tsp salt
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1 tsp onion powder
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1 tsp oregano
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2 tsp cumin
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2 tsp paprika
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3/4 tsp chili powder
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2 tbsp olive oil (divided)
For the Rice & Toppings:
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1 batch cilantro-lime rice (or white/brown rice)
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1 (15 oz) can black beans (drained and rinsed)
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1 1/2 cups corn (frozen or canned)
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1 large avocado (diced, or guacamole)
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Grape tomatoes (diced or use salsa/pico de gallo)
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Optional Toppings: Sour cream, Cotija cheese, jalapeños, lime wedges, cilantro, pickled red onions, taco sauce, cilantro-lime sauce
Instructions
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Prepare the Chicken:
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Trim chicken breasts and cut them in half. Mix salt, onion powder, oregano, cumin, paprika, and chili powder.
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Coat chicken with 1 tbsp olive oil and seasoning blend.
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Cook the Chicken:
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Heat remaining olive oil in a skillet over medium-high heat. Cook chicken for 2–4 minutes per side until internal temperature reaches 165°F.
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Let chicken rest for 5 minutes, then dice or slice.
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Prepare the Rice:
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Cook rice according to package instructions. If making cilantro-lime rice, add chopped cilantro, lime juice, and salt to cooked rice.
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Prepare Toppings:
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Warm black beans and corn. Dice avocado and tomatoes or prepare guacamole and salsa.
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Assemble Bowls:
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Layer rice, chicken, beans, corn, avocado, and tomatoes.
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Add desired toppings and enjoy!
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Notes
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Store components separately for freshness.
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Chicken and rice can be refrigerated for up to 4 days or frozen for up to 3 months.
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Customize with your favorite toppings!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican