Spicy Chicken Burrito Bowl (Printer version)

Vibrant Tex-Mex bowl with spicy grilled chicken, rice, black beans, corn, and fresh salsa—a satisfying meal ready 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 pepper, and lime juice. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes.
02 - Rinse rice under cold water until water runs clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Preheat a grill pan or skillet over medium-high heat. Place marinated chicken breasts on the hot surface and cook for 5 to 6 minutes per side until cooked through with charred edges. Let rest for 5 minutes, then slice thinly.
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 salsa. Add avocado slices and cheese if desired. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under an hour, and you can prep the chicken marinade the night before if you want to feel like a genius on a weeknight.
  • The charred chicken and tangy lime pull the whole bowl together in a way that makes leftovers taste even better the next day.
  • You can swap, skip, or double any topping without ruining anything, so picky eaters and meal preppers both win.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy clumps instead of fluffy grains, it only takes a minute and makes all the difference.
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying inside the meat where they belong.
  • If your grill pan isn't hot enough, the chicken will steam instead of char, so wait until you see wisps of smoke before you add the meat.
03 -
  • Marinate the chicken in a zip top bag the night before so it's ready to grill the second you walk in the door, it makes weeknight cooking feel almost easy.
  • If you don't have a grill pan, a regular skillet works fine, just crank the heat and don't move the chicken around too much so it gets those dark, caramelized edges.
  • Taste your salsa before adding it, some store bought ones are saltier or spicier than others, and you can always stir in a little honey or lime juice to balance it out.
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