Spicy Chicken Burrito Bowl (Print)

Vibrant Tex-Mex bowl with grilled spicy chicken, fluffy rice, black beans, sweet corn, and fresh salsa toppings.

# Components:

→ 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 - 1 can (14 oz) black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh, frozen, or canned and drained

→ Salsa & Toppings

17 - 1 cup fresh tomato salsa, store-bought or homemade
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 pepper, and lime juice. Add chicken breasts and toss thoroughly to coat. Marinate for at least 15 minutes, preferably longer.
02 - Rinse rice under cold running 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 for 5 minutes. Fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through and lightly charred. Remove from heat and allow to rest for 5 minutes. Slice thinly against the grain.
04 - Heat black beans and corn in a small saucepan over low heat, stirring occasionally until warmed through.
05 - Divide cooked rice evenly among 4 bowls. Top each bowl with sliced chicken, warmed black beans, corn, and fresh tomato salsa. Arrange avocado slices on top and add cheese if desired. Garnish with fresh cilantro and serve with lime wedges.

# Chef Secrets:

01 -
  • Everything cooks in under an hour, so you can have a restaurant style bowl on the table faster than delivery.
  • The spice blend is adjustable, meaning you control the heat without sacrificing flavor.
  • Leftovers taste even better the next day when the flavors have melded together.
  • It is naturally gluten free and easily made dairy free, so it works for almost any guest.
02 -
  • Rinsing the rice is crucial; skip this step and you will end up with gummy, clumpy grains instead of fluffy individual kernels.
  • Letting the chicken rest after grilling keeps the juices inside; cut it too soon and all that flavorful moisture runs out onto the cutting board.
  • If your skillet is not hot enough, the chicken will steam instead of char, and you will miss that smoky, caramelized crust.
03 -
  • Char the corn in a dry skillet before adding it to the bowl for a smoky, caramelized sweetness that takes the dish up a notch.
  • Use a meat thermometer to check the chicken; pull it off the heat at 165 degrees Fahrenheit and it will stay juicy every single time.
  • If you love cilantro, blend some into the rice while it is still hot for an herby, fragrant base that surprises everyone.
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