Chicken Burrito Bowls Recipe
Introduction
Chicken burrito bowls are a vibrant and flavorful meal that combines tender spiced chicken with fresh veggies and zesty salsa. Perfect for a quick weeknight dinner or meal prep, this dish is both satisfying and nutritious.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground chili pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup dry white rice
- 2 cups chopped romaine lettuce
- 1 cup canned corn, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 avocado, sliced
- ¼ cup sour cream (or Mexican crema)
- ¼ cup freshly shredded cheddar cheese
- 1 tablespoon chopped fresh cilantro
- ½ tomato, chopped
- ½ onion, chopped
- 2 tablespoons white vinegar
- 4 tablespoons lime juice (from 2 limes)
- ⅛ teaspoon kosher salt
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces and place them in a medium bowl.
- Step 2: Add olive oil, paprika, cumin, chili pepper, kosher salt, and black pepper to the chicken. Mix well until all pieces are evenly coated.
- Step 3: Heat a nonstick pan over medium heat. Add the seasoned chicken and cook for 7–8 minutes on each side, or until fully cooked. Remove from heat and set aside.
- Step 4: Cook the white rice according to the package instructions.
- Step 5: To make the salsa, combine cilantro, tomato, onion, white vinegar, lime juice, and kosher salt in a bowl. Stir well to blend the flavors.
- Step 6: Divide the romaine lettuce, corn, black beans, rice, and cooked chicken evenly into serving bowls.
- Step 7: Top each bowl with the prepared salsa, sliced avocado, sour cream, and shredded cheddar cheese. Serve immediately and enjoy!
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the chicken seasoning.
- Swap white rice for brown rice or cauliflower rice for a healthier twist.
- Use grilled chicken instead of pan-cooked for added smoky flavor.
- Add chopped jalapeños or pickled onions to the salsa for more zing.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stovetop until warm. Add fresh toppings like avocado and sour cream just before serving to maintain their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, but make sure to thaw them completely before cutting and seasoning to ensure even cooking.
What can I substitute for sour cream?
You can use Mexican crema for a traditional touch, Greek yogurt for a healthier option, or leave it out entirely if you prefer.
Print
Chicken Burrito Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Chicken Burrito Bowls recipe combines flavorful seasoned chicken, fresh vegetables, and vibrant salsa for a delicious, customizable meal that’s perfect for lunch or dinner. Featuring tender chicken breasts cooked with aromatic spices and served over fluffy white rice with toppings like corn, black beans, avocado, sour cream, and cheddar cheese, this dish offers a balanced and satisfying bite in every bowl.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground chili pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Rice
- 1 cup dry white rice
Burrito Bowl Components
- 2 cups chopped romaine lettuce
- 1 cup canned corn (drained and rinsed)
- 1 cup canned black beans (drained and rinsed)
- 1 avocado (sliced)
- ¼ cup sour cream (or Mexican crema)
- ¼ cup freshly shredded cheddar cheese
Salsa
- 1 tablespoon chopped fresh cilantro
- ½ tomato (chopped)
- ½ onion (chopped)
- 2 tablespoons white vinegar
- 4 tablespoons lime juice (from 2 limes)
- ⅛ teaspoon kosher salt
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and place them in a medium-sized bowl for seasoning.
- Season the Chicken: Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and ground black pepper to the chicken. Mix well until all pieces are evenly coated with the spices and oil.
- Cook the Chicken: Heat a nonstick pan over medium heat. Add the seasoned chicken pieces and cook for about 7-8 minutes on each side, or until fully cooked through and no longer pink in the center. Once done, set aside.
- Cook the Rice: Prepare the white rice according to the package instructions until fluffy and tender.
- Make the Salsa: In a bowl, combine chopped fresh cilantro, chopped tomato, chopped onion, white vinegar, lime juice, and kosher salt. Stir well to blend all flavors evenly.
- Assemble the Bowls: Divide the chopped romaine lettuce, drained corn, drained black beans, cooked rice, and cooked chicken evenly into serving bowls.
- Add Toppings: Top each bowl with the fresh salsa, sliced avocado, sour cream, and shredded cheddar cheese to finish. Serve immediately and enjoy your flavorful chicken burrito bowls!
Notes
- For extra heat, add diced jalapeños to the salsa or sprinkle some cayenne pepper on the chicken.
- Black beans and corn can be swapped for fresh or frozen versions if preferred.
- Use brown rice for a healthier whole grain alternative, adjusting cooking time accordingly.
- Leftover bowls store well in the refrigerator for up to 3 days; add avocado fresh before serving to avoid browning.
- If you prefer, grill the chicken instead of pan-cooking for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Keywords: Chicken burrito bowl, Mexican chicken recipe, healthy burrito bowl, easy chicken dinner, homemade burrito bowl
