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Best Chicken Burrito Bowl

Chicken Burrito Bowl with shredded chicken, avocado, black beans, and rice
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A build-your-own Chicken Burrito Bowl with zesty spiced chicken, fluffy cilantro-lime rice, and all the best toppings like black beans, corn, salsa, avocado, and a creamy finish—easy, cozy, and better than takeout.

Ingredients

Scale

1 to 1.5 pounds boneless, skinless chicken breast, cut into strips or cubes

2 tablespoons olive oil or avocado oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

Juice of 1 to 2 limes

1 cup long-grain white or brown rice

2 cups water or low-sodium chicken broth

1/2 teaspoon salt

1/4 cup chopped fresh cilantro (optional)

Juice of 1/2 lime (optional)

1 can black beans, drained and rinsed

1 cup corn kernels (frozen, canned, or fresh grilled)

1 cup chopped romaine or mixed greens

1 cup diced tomatoes or salsa

1 avocado, sliced or cubed

1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1/3 cup sour cream or Greek yogurt

Extra lime wedges and fresh cilantro for serving

Instructions

1. In a bowl, combine the chicken, oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, and lime juice.

2. Toss until the chicken is evenly coated, then marinate for at least 15 minutes (30–60 minutes in the fridge for more flavor if you have time).

3. Rinse the rice under cold water until the water runs clearer.

4. Add rice, water or broth, and salt to a small pot and bring to a gentle boil.

5. Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender.

6. Fluff with a fork, then stir in cilantro and lime juice if using.

7. Heat a large skillet over medium-high heat and add the marinated chicken in a single layer.

8. Cook, turning occasionally, until browned and cooked through, about 6–8 minutes. Remove from heat and rest for a couple minutes.

9. Warm the black beans and corn in a small saucepan over low heat (or microwave) until heated through and season with a pinch of salt if needed.

10. Assemble bowls with rice and lettuce, then add chicken, beans, corn, tomatoes or salsa, and avocado.

11. Top with shredded cheese, sour cream or Greek yogurt, and extra cilantro and lime. Adjust with more salt, hot sauce, or lime to taste.

Notes

Short on time? Use store-bought salsa and microwave the beans and corn.

For meal prep, store components separately and add avocado and sour cream right before serving.

Swap in brown rice or cauliflower rice if you prefer.

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