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Burrito Bowl Recipe

This Burrito Bowl Recipe is a flavor-packed meal with chicken, rice, beans, and fresh toppings. Perfect for any night!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 3/4 teaspoon chili powder
  • 2 tablespoons olive oil
For the Bowl:
  • 1 batch cilantro-lime rice or plain rice
  • 1 can black beans 15.5-ounce
  • 1-1/2 cups frozen corn
  • 1 large avocado or guacamole
  • 1 cup diced grape tomatoes or salsa
  • 1/2 cup mayo
  • 2 limes for juice
  • 1/8 teaspoon ground cumin for dressing
  • 1/2 teaspoon paprika for dressing
  • 1/2 teaspoon ground chili powder for dressing
  • 1/4 teaspoon salt for dressing
  • 1/8 teaspoon pepper for dressing
  • 1 teaspoon Sriracha optional
Toppings:
  • As desired e.g., cheese, jalapeños, sour cream

Equipment

  • Skillet
  • Rice Cooker or Pot
  • Mixing Bowls
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Instructions:
  1. Start by combining the onion powder, dried oregano, salt, cumin, paprika, and chili powder in a small bowl. Rub the spice mixture all over the chicken breasts.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is fully cooked. Remove from skillet and let rest before slicing.
  3. While the chicken is cooking, prepare your rice. For cilantro-lime rice, stir in fresh lime juice, chopped cilantro, and salt once cooked.
  4. In the same skillet, add the remaining tablespoon of olive oil. Add black beans and corn, heating until warmed through, about 4-5 minutes.
  5. In a small bowl, whisk together the mayo, juice of one lime, ground cumin, paprika, chili powder, salt, pepper, and Sriracha. Adjust seasoning to taste.
  6. In a large bowl, layer cilantro-lime rice, sliced chicken, warm black beans, corn, diced avocado or guacamole, and diced tomatoes or salsa. Drizzle with dressing and add any additional toppings.

Notes

  • Let the chicken rest after cooking to retain juices.
  • Don’t overcook the chicken to prevent dryness.
  • Heat beans before serving for a warm meal.
  • Taste as you go to adjust spice levels.