Chicken Burrito Bowls

5 from 9 votes

Indulge in Chicken Burrito Bowls, where perfectly seasoned chicken meets zesty cilantro-lime rice, topped with your favorites for a mouthwatering meal!

Prep Time30

Total Time30

Course: Dinner

Cuisine: Mexican

Keyword: chicken burrito bowls

Servings: servings

Author: Chelsea Lords

Cost: $14.92

Equipment

Large pan

Ingredients

Chicken

1 pound boneless, skinless chicken breasts see note 1
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon oregano
2 teaspoons cumin
2 teaspoons paprika
3/4 teaspoon chili powder
2 tablespoons olive oil divided

Rice and Toppings

1 batch cilantro-lime rice or white rice or brown rice
1 (15-ounce) can black beans drained, rinsed, and warm
1-1/2 cups frozen corn see note 2
1 large avocado diced, or make guacamole
Diced grape tomatoes or make salsa or pico de gallo
Toppings as desired see note 3

US - Metric

Instructions

Follow your chosen recipe for cilantro-lime, white, or brown rice. Make enough to yield 3–4 cups.
Trim chicken and cut each breast in half horizontally to create four thin filets. Pound lightly with a meat mallet or frying pan for even thickness. Pat dry and place in a large bowl.
Stir together all seasonings in a small bowl. Drizzle 1 tablespoon oil over chicken, toss, sprinkle with seasonings, and toss again.
Heat remaining oil in a pan over high heat. Cook chicken in a single layer with no overlap for 2–4 minutes on each side until it reaches 165°F. Once cooked, transfer the chicken to a plate and cover loosely with foil. Rest 5 mins then dice or slice.
Divide rice evenly into bowls. Divide chicken, black beans, corn, avocado, and tomatoes evenly among bowls. Add any optional toppings. Enjoy!

Notes

Note 1: Recipe timing and seasoning quantities are based on using two small to medium chicken breasts, each weighing 1/2 pound, for a total of 1 pound of chicken.

Note 2: Sauté frozen corn in butter or oil before adding, you can check this Black Bean Burrito Bowls recipe for detailed instructions. The frozen corn can also be replaced with 1 can of corn.

Note 3: I love topping these bowls with sour cream, Cotija, jalapeños, lime, cilantro, pickled red onions, cilantro-lime sauce, and taco sauce. To cut down on prep time, you can also use store-bought salsa or pico de gallo, store-bought guacamole packs, and store-bought cilantro-lime sauce.

Storage: Cool the chicken and store it in an airtight container in the fridge for up to 4 days; keep the rice and toppings separate, with avocado, guacamole, and pico best enjoyed fresh.

Nutrition