Spicy Chicken Burrito Bowl (Print Version)

A satisfying Tex-Mex bowl with spicy grilled chicken, rice, beans, corn, salsa, and fresh 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 - 14 oz can black beans, drained and rinsed
16 - 1 cup sweet corn kernels, fresh or frozen and drained

→ 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

# Preparation Steps:

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 until evenly coated. Marinate for at least 15 minutes, preferably longer.
02 - Rinse rice under cold water until 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 grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through with charring. 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 among 4 bowls. Top each with sliced chicken, 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 separate stages, so you can juggle tasks without stress or chaos in the kitchen.
  • The smoky, spicy marinade seeps into the chicken and makes every bite taste like it came from a taqueria.
  • You can double the recipe and pack lunches for days, each bowl tastes even better after the flavors meld overnight.
02 -
  • Letting the chicken rest after grilling is not optional, cutting it too soon lets all the juices run out and you end up with dry meat.
  • Rinsing the rice might seem fussy, but it washes away excess starch and keeps your grains fluffy instead of gummy.
  • If your skillet is not hot enough, the chicken will steam instead of sear, and you will miss out on those caramelized, smoky edges.
03 -
  • Marinate the chicken in a resealable bag instead of a bowl, it uses less marinade and coats more evenly when you massage it from the outside.
  • If you are meal prepping, store the components separately and assemble just before eating so the rice does not get soggy and the avocado stays green.
  • A squeeze of fresh lime right before serving is non-negotiable, it brightens every ingredient and makes the whole bowl taste alive.
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