Description
An easy Chicken Burrito Bowl made with smoky seasoned chicken, cilantro-lime rice, black beans, corn, avocado, tomatoes, cheese, and Greek yogurt.
Ingredients
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
Juice of 1 lime, divided
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
3/4 teaspoon salt
Black pepper, to taste
2 cups cooked long-grain white rice
2 tablespoons chopped cilantro, plus more for serving
1 (15-ounce) can black beans, drained and rinsed
1 cup corn
1 cup pico de gallo or drained diced tomatoes
1 avocado, diced
1/2 cup shredded cheddar or Monterey Jack cheese
1/4 cup plain Greek yogurt
1 cup shredded lettuce, optional
Lime wedges, for serving
Instructions
1. Mix the warm cooked rice with 1 tablespoon lime juice, the chopped cilantro, and a small pinch of salt.
2. Pat the chicken dry. If the chicken breasts are very thick, slice them horizontally into evenly sized cutlets.
3. Combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
4. Coat the chicken with the olive oil, the remaining lime juice, and the seasoning mixture.
5. Heat a large skillet over medium-high heat. Cook the chicken for approximately 5 to 7 minutes on the first side.
6. Turn the chicken and cook for another 4 to 6 minutes, or until the thickest portion reaches 165°F.
7. Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing.
8. Place the drained black beans and corn in a small saucepan with 2 tablespoons water and a pinch of cumin. Warm over medium heat for 3 to 5 minutes, then drain any excess liquid.
9. Divide the cilantro-lime rice among 4 serving bowls.
10. Top each bowl with sliced chicken, black beans, corn, pico de gallo, avocado, shredded cheese, Greek yogurt, and optional lettuce.
11. Garnish with additional cilantro and serve with lime wedges.
Notes
Cut especially thick chicken breasts into thinner cutlets so they cook evenly without drying out.
Use a food thermometer to confirm that the thickest part of the chicken reaches 165°F.
Drain the beans, corn, and pico de gallo well to prevent the rice from becoming soggy.
Store cooked chicken, rice, beans, and corn separately from the avocado, lettuce, yogurt, and pico de gallo.
Refrigerate cooked components for 3 to 4 days or freeze the chicken, rice, beans, and corn for up to 2 months for the best texture.
Add the cold toppings only after reheating the cooked ingredients.
Nutrition
- Serving Size: 1 bowl, approximately 2 cups
- Calories: 615 kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 12g
- Protein: 42g
- Cholesterol: 105mg