Description
A flavorful and healthy Chicken Burrito Bowl featuring seasoned, sautéed chicken served over rice with black beans, corn, fresh tomatoes, avocado, and cilantro. Perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Bowls:
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes or pico de gallo
- 1 avocado, sliced or diced
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice until evenly coated. Let it marinate for 15 to 30 minutes if time allows to enhance the flavor.
- Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each bowl with equal portions of the cooked chicken, black beans, corn, diced tomatoes or pico de gallo, avocado, red onion, and fresh cilantro. Serve with lime wedges for squeezing over the top.
Notes
- Add shredded cheese, sour cream, or a drizzle of hot sauce for extra flavor.
- Use cauliflower rice instead of regular rice for a lower-carb option.
