Spicy Chicken Burrito Bowl (Printable Version)

Vibrant Tex-Mex bowl with spicy grilled chicken, rice, beans, corn, and fresh toppings in 45 minutes.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon cayenne pepper
11 - Juice of 1 lime

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 teaspoon salt

→ Beans & Corn

15 - 14 oz can black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh or frozen

→ Salsa & Toppings

17 - 1 cup fresh tomato salsa
18 - 1 ripe avocado, sliced
19 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
20 - Fresh cilantro leaves for garnish
21 - Lime wedges for serving

# Directions:

01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and lime juice. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, preferably longer.
02 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat, keep covered, and let stand 5 minutes. Fluff with fork.
03 - Preheat grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through and charred. Let rest 5 minutes, then slice thinly.
04 - Heat black beans and corn together in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice among 4 bowls. Top each bowl with sliced chicken, warm black beans, corn, and salsa. Arrange avocado slices on top, add cheese if desired, garnish with cilantro, and serve with lime wedges.

# Expert Hints:

01 -
  • Everything cooks in separate parts so you can multitask without stress, and it all comes together hot at the same time.
  • The spice blend on the chicken creates a crust that tastes like you spent hours marinating when you only needed fifteen minutes.
  • You can prep the components ahead and let everyone build their own bowl, which means no complaints about toppings.
  • It reheats beautifully for lunch the next day, and somehow tastes even better after the flavors have mingled overnight.
02 -
  • Don't skip the resting time after grilling the chicken, because slicing it too soon makes all the juices run out and the meat turns dry and sad.
  • Rinse the rice thoroughly before cooking or it will clump together in a sticky mess instead of staying light and fluffy.
  • Taste your salsa before adding it to the bowls, because some store-bought versions are very salty and you might need to balance them with extra lime juice.
  • If your grill pan isn't hot enough, the chicken will steam instead of char, and you'll miss out on that smoky, crispy crust that makes this dish special.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook at the same rate and you don't end up with dry edges and raw centers.
  • Let the grill pan get really, really hot before adding the chicken, because that initial sear is what creates the caramelized crust and locks in all the juices.
  • Use freshly squeezed lime juice instead of bottled, because the flavor is brighter and more vibrant, and it makes a noticeable difference in the marinade and the final squeeze over the bowl.
  • If you're meal prepping, keep the avocado and cilantro separate and add them fresh each day so they don't wilt or brown and lose their appeal.
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