Description
This Chicken Burrito Bowl is a flavorful, wholesome meal combining tender, spiced chicken breasts with fluffy white rice, seasoned black beans, sweet corn, and a fresh homemade salsa topped with creamy avocado. Perfect for a quick weeknight dinner or meal prep, this bowl offers a balanced mix of protein, grains, and vegetables with a zesty Latin-inspired twist.
Ingredients
Scale
Protein & Main Ingredients
- 1½ lb chicken breasts
- 4 cups white rice
- 15 oz seasoned black beans
- 15.25 oz kernel yellow corn
- 1 avocado
Fresh Salsa
- 2 cups Roma tomatoes, diced
- ½ cup white onion, finely chopped
- 1 tbsp jalapeno, minced
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt (divided)
Spice Mix
- 1 tsp salt (half for spice rub, half for salsa)
- ½ tsp black pepper
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp olive oil (for rubbing chicken)
Instructions
- Cook the rice: Prepare 4 cups of white rice according to the package instructions, then keep it warm until serving.
- Prepare the spice rub: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, half of the 1 tsp salt, and black pepper to create the seasoning mix.
- Season the chicken: Rub chicken breasts with 2 tbsp olive oil and evenly coat them with the prepared spice mixture for full flavor.
- Cook the chicken: Heat a skillet or grill pan over medium heat. Cook the chicken breasts for 6 to 8 minutes on each side until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
- Prepare beans and corn: Drain and rinse the black beans and corn if necessary, then warm them up until heated through.
- Make fresh salsa: In a bowl, combine diced tomatoes, finely chopped white onion, minced jalapeno, chopped cilantro, lime juice, remaining 1 tsp salt, and 2 tbsp olive oil. Mix well.
- Prepare avocado: Slice or dice the avocado just before serving to keep it fresh and prevent browning.
- Assemble bowls: In serving bowls, layer the cooked rice, sliced chicken, warmed beans, corn, fresh salsa, and avocado. Serve immediately for the best taste and texture.
Notes
- Use fresh jalapeno sparingly if you prefer less heat, or omit for a milder bowl.
- Cook rice according to package directions; using a rice cooker can simplify preparation.
- Resting the chicken after cooking allows juices to redistribute, keeping it moist.
- This dish can be easily customized with additional toppings like shredded cheese, sour cream, or hot sauce.
- For a vegetarian version, omit the chicken and add sautéed vegetables or tofu instead.
- Leftovers store well in the refrigerator for up to 3 days; keep avocado separate to prevent browning.
