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Chicken Burrito Bowls Recipe

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★★★★★

4.4 from 710 reviews

This Chicken Burrito Bowl recipe features tender, spice-seasoned chicken cooked in a skillet, served on a bed of fluffy white rice with fresh romaine lettuce, corn, black beans, and a vibrant homemade salsa. Topped with creamy avocado slices, tangy sour cream, and shredded cheddar cheese, it’s a flavorful and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Chicken and Seasoning

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground chili pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Rice

  • 1 cup dry white rice

Burrito Bowl Components

  • 2 cups chopped romaine lettuce
  • 1 cup canned corn (drained and rinsed)
  • 1 cup canned black beans (drained and rinsed)
  • 1 avocado (sliced)
  • ¼ cup sour cream (or Mexican crema)
  • ¼ cup freshly shredded cheddar cheese

Salsa

  • 1 tablespoon chopped fresh cilantro
  • ½ tomato (chopped)
  • ½ onion (chopped)
  • 2 tablespoons white vinegar
  • 4 tablespoons lime juice (from 2 limes)
  • ⅛ teaspoon kosher salt

Instructions

  1. Prepare the chicken: Cut the chicken breasts into bite-sized pieces and place them in a medium-sized bowl.
  2. Season the chicken: Add olive oil, ground paprika, ground cumin, ground chili pepper, kosher salt, and ground black pepper to the chicken. Mix thoroughly until all pieces are evenly coated with the spices and oil.
  3. Cook the chicken: Heat a nonstick pan over medium heat. Add the seasoned chicken pieces and cook for 7-8 minutes on each side, or until the chicken is thoroughly cooked through and no longer pink in the center. Remove from heat and set aside.
  4. Cook the rice: Prepare the white rice according to the package instructions until fluffy and tender.
  5. Make the fresh salsa: In a bowl, combine chopped cilantro, tomato, onion, white vinegar, lime juice, and kosher salt. Mix well until all ingredients are combined and set aside.
  6. Assemble the burrito bowls: Evenly distribute chopped romaine lettuce, corn, black beans, cooked rice, and cooked chicken into serving bowls.
  7. Add toppings: Top each bowl with the freshly made salsa, sliced avocado, a dollop of sour cream or Mexican crema, and sprinkle with shredded cheddar cheese.
  8. Serve and enjoy: Serve immediately while the chicken is still warm, and enjoy a fresh, flavorful burrito bowl!

Notes

  • To reduce sodium, use low-sodium canned beans and corn and adjust added salt accordingly.
  • For a spicier version, add extra chili powder or a dash of hot sauce to the chicken seasoning.
  • White rice can be substituted with brown rice or quinoa for a healthier twist.
  • Feel free to add other fresh vegetables like bell peppers or jalapeños to the salsa for more flavor and crunch.
  • Leftover chicken and rice can be stored separately in airtight containers in the refrigerator for up to 3 days.

Keywords: chicken burrito bowl, Mexican chicken recipe, chicken rice bowl, easy Mexican dinner, burrito bowl with avocado, skillet chicken

Find it online: https://dishedbydana.com/chicken-burrito-bowls-recipe/