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Chicken Burrito Bowl

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A simple, bold, and fast Chicken Burrito Bowl featuring tender spiced chicken, fluffy rice, creamy beans, and fresh toppings—all in one easy bowl.

Ingredients

Scale
  • 1 to 1.5 lb boneless, skinless chicken breasts or thighs
  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned, drained)
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Fresh cilantro
  • 1.5 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 1–2 tbsp olive oil
  • Optional toppings: avocado, shredded cheese, jalapeños, sour cream or Greek yogurt, salsa, hot sauce

Instructions

  1. Mix the spice rub: chili powder, cumin, smoked paprika, oregano, 1 tsp salt, and 1/2 tsp pepper. Add minced garlic and 1 tbsp olive oil to form a paste.
  2. Pat chicken dry. Coat it well with the spice paste. Let it sit for 10–15 minutes while you prep rice and toppings.
  3. Cook the rice according to package directions. Fluff and keep warm. Rinse and drain black beans. Dice tomatoes and red onion. Chop cilantro. Cut lime into wedges.
  4. Heat a large skillet over medium-high. Add 1 tbsp oil. When hot, add chicken in a single layer.
  5. Sear chicken for 4–6 minutes per side until browned. If thick, slice and finish cooking so pieces cook evenly.
  6. Cook until the chicken reaches 165°F (74°C) internal temperature. Remove to a board and rest for 5 minutes, then slice or dice.
  7. Assemble bowls: rice on the bottom, then beans, corn, chicken, tomatoes, onion, and toppings. Squeeze lime, sprinkle cilantro, and add salsa or hot sauce to taste. Serve warm.

Notes

Store parts separately for best texture. Refrigerate in airtight containers up to 4 days. Freeze cooked chicken and rice up to 2 months.

Nutrition

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

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