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Chicken burrito bowl with seasoned rice, tender chicken, black beans, corn, and fresh cilantro in white ceramic dish

Chicken Burrito Bowls

A delicious and customizable meal featuring tender chicken, fluffy rice, black beans, and fresh toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup white rice
  • 1 1/2 cups water
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 lime cut into wedges
  • 1 avocado sliced (optional)

Method
 

  1. In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and black pepper.
  2. Rub the spice mixture evenly over the chicken breasts.
  3. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side or until fully cooked. Remove and let rest for 5 minutes before slicing.
  4. While the chicken cooks, prepare the rice. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until tender.
  5. In a small pot, heat black beans and corn over medium heat until warmed through.
  6. Assemble the bowls: Divide rice among four bowls. Top with sliced chicken, black beans, corn, diced tomatoes, and avocado (if using).
  7. Garnish with chopped cilantro and serve with lime wedges on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Add avocado just before serving for freshness.