Spicy Chicken Burrito Bowl (Printer-friendly)

Vibrant Tex-Mex bowl with spicy grilled chicken, rice, black beans, corn, and fresh salsa. Satisfying and ready in 45 minutes.

# Required Ingredients:

→ Chicken & Marinade

01 - 1.1 lbs boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp smoked paprika
05 - 1 tsp ground cumin
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp cayenne pepper
11 - Juice of 1 lime

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt

→ Beans & Corn

15 - 14 oz can 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

# How-To Steps:

01 - In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and lime juice. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, or longer for enhanced flavor.
02 - Rinse rice under cold water until water runs clear. In a saucepan, bring 2 cups water and 1/2 tsp 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 nicely charred. Let rest 5 minutes, then slice thinly.
04 - Warm black beans and corn in a small saucepan over low heat, stirring occasionally until heated through.
05 - Divide cooked rice among 4 bowls. Top each with sliced chicken, warm black beans, corn, and salsa. Add avocado slices and cheese if using. Garnish with cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • Every bite has texture and temperature, from the warm spiced chicken to the cool creamy avocado.
  • You can prep the chicken and rice ahead, then assemble bowls in minutes when hunger hits.
  • It feels indulgent but keeps you light, with protein and vegetables in every forkful.
  • The spice level is totally yours to control, so everyone at the table stays happy.
02 -
  • Do not skip resting the chicken after grilling, or the juices will run out and the meat will turn dry.
  • Rinse the rice thoroughly before cooking to remove excess starch and prevent it from clumping into a gummy mess.
  • Taste your salsa before serving, because some store-bought versions are too mild or too salty and a squeeze of lime can fix both.
03 -
  • Marinate the chicken the night before and store it in the fridge, so all you have to do is grill when dinnertime hits.
  • Use a grill pan with ridges to get those beautiful char marks that make the chicken taste like it came from a restaurant.
  • Fluff the rice with a fork, not a spoon, to keep the grains separate and light.
  • Slice the avocado last so it does not brown while you are assembling everything else.
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