Description
This Mexican Chicken Burrito Bowl is a delightful mix of marinated chicken, seasoned rice, fresh veggies, and creamy toppings. Perfect for a fulfilling meal any day!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes
- 1⁄4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1⁄4 cup shredded cheese (cheddar or Mexican blend)
- 1⁄4 cup sour cream
- Lime wedges for serving
Instructions
1. Begin by preparing the chicken. In a bowl, mix together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Add the chicken breasts, ensuring they are thoroughly coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. While the chicken is marinating, prepare the rice. Rinse the rice under cold water until it runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
3. Heat a grill pan or skillet over medium heat. Cook the marinated chicken for about 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.
4. Prepare your burrito bowls by dividing the cooked rice into bowls. Top each portion with black beans, corn, diced tomatoes, sliced chicken, and cilantro.
5. Garnish with avocado slices, shredded cheese, and a dollop of sour cream. Serve with lime wedges on the side.
Notes
The marinade infuses the chicken with vibrant flavors; adjust spices according to your preference.
For an extra zing, consider adding pickled jalapenos or a splash of hot sauce.
You can substitute quinoa for rice if desired, for a healthier option.
Leftovers store well and can make an excellent packed lunch the next day.