Spicy Chicken Burrito Bowl (Printable Version)

Vibrant Tex-Mex bowl with spicy grilled chicken, fluffy rice, black beans, corn, and zesty salsa in just 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 ounces canned 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 toss thoroughly to coat. Marinate for at least 15 minutes, preferably longer.
02 - Rinse rice under cold 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 and let stand covered 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 charred. Let rest for 5 minutes, then slice thinly.
04 - In a small saucepan over low heat, warm black beans and corn together, stirring occasionally until heated through.
05 - Divide cooked rice among 4 bowls. Top each bowl with sliced chicken, warmed black beans, corn, and fresh tomato salsa. Add avocado slices and cheese if desired. Garnish with cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks at once, so dinner comes together without juggling ten different timers.
  • The spice blend is forgiving and you can dial the heat up or down without losing any flavor.
  • Leftovers actually get better overnight when the lime juice soaks into everything.
  • It feels like restaurant food but costs a fraction and you control every ingredient.
02 -
  • Letting the chicken rest for five minutes after grilling keeps all the juices inside instead of running onto your cutting board.
  • Rinsing the rice is not optional, skipping it gives you gummy, clumpy grains that ruin the bowl.
  • If your grill pan isn't hot enough, the chicken will steam instead of char and you'll lose that smoky flavor.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and don't dry out on the edges.
  • Use a fork to fluff the rice as soon as it's done, it prevents clumping and makes the grains light and separate.
  • Squeeze lime over the entire bowl just before eating, not while assembling, so the acid stays bright and doesn't cook the avocado.
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